BEEF: This is really easy to make and is healthy without heavy sauces or too much butter. Try serving it with whole wheat pasta.

SHORT RIBS PROVENCALE:

4 lbs. beef short ribs                                                   

2 large onions, cut into thin rounds

3 medium tomatoes, seeded and chopped                  

5 cloves garlic, crushed

2 tbsp. chopped fresh basil or 1½ tsp. dried               

1/3 cup olive oil or cooking oil

1 ½ tsp. salt + ½ tsp. freshly ground black pepper

cooked noodles

Put ribs in a large casserole and cover them with the onions, tomatoes, basil leaves and garlic. Add oil and salt and pepper. Toss mixture well together. Cover casserole and marinate ribs for several hours or overnight in the refrigerator.

Remove and dry ribs with paper towels. Brown them either in hot oil in a skillet over medium-high heat or under a preheated broiler. Season ribs lightly with salt and pepper to taste.

Preheat oven to 350 degrees F.  Return browned ribs to the bed of vegetables in casserole. Cover and bake for 1 ½ -2 hours or until tender. Turn them over in the cooking liquid once during cooking.

Cook noodles in salted water according to instruction. Toss with a bit of butter; then serve hot with the ribs.