Winter Short Ribs

• 2 lbs. beef short ribs.
• 1 carrot
• 2 onions
• 4 ribs celery
• 5 cups water
• 0.5 cup. butter
• 0.25 cup flour
• 1 tsp. dried or 1 Tbsp. fresh marjoram

In a large pot, bring the water to a boil and place the beef, 1 of the onions, cut into quarters, and the carrot and celery, cut in chunks, in the pot. Cover and simmer for 2 hours.

Remove the beef from the pot. Strain the stock and set it aside.

Pre-heat your oven to 350F.

Melt 0.25 cup of the butter in a pot, stir in the flour and cook for a minute, then, a little at a time, stir in 3 cups of the reserved stock until you have a thin gravy.

Chop and sauté the remaining onion in the rest of the butter, then add the beef and brown it on all sides.

Place the beef and onion in an oven-proof casserole and pour 2 cups of the gravy over. Bake this in a 350F oven for 45 minutes.

Heat the remaining gravy and add the marjoram.

Serve over mashed potatoes.