Instructions: Combine water, 1 sliced onion, carrot and celery in a heavy pot with a lid.

Bring to a boil, add ribs and cover. Reduce heat and simmer about 2 hours, until almost tender. Remove meat and set aside. Strain and skim fat from cooking liquid. Reserve liquid; you should have at least 3 cups.

Preheat oven to 325 degrees. Heat 2 tablespoons shortening in a saucepan.

Stir in flour and cook 2 or 3 minutes. Stir in reserved 3 cups cooking liquid, bring to a boil and stir until thickened. Remove from heat.

Heat remaining 2 tablespoons shortening in a heavy skillet. Slice remaining onion and add to fat, cooking until golden. Add short ribs to skillet and brown on all sides, 2 to 3 minutes per side. Pour half of the sauce over the ribs and place in oven. Bake, uncovered, about 45 minutes, until brown, basting occasionally with sauce in skillet. Reheat remaining sauce. Serve ribs with sauce on the side.

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