4 lb Beef short ribs

      2 tb Flour

      1 ts Salt

    1/2 ts Paprika

    1/8 ts Pepper

      1 lg Onion, sliced

      1 cn Tomato paste, 6 oz.

      1 c  Water

      1 c  Carrots, sliced

      1 c  Celery, sliced

      1 pk Noodles, cooked  8 oz.

  Trim excess fat from ribs, combine flour and seasoning.  Rub into ribs
  using all of it.  Place in 2 1/2 quart baking dish; bake at 450 degrees for
  30 minutes.  Spoon off fat.  Lower the temperature to 325 degrees, arrange

  onion slices over the top, pour on tomato paste mixed with water. Cover,
  bake 1 1/2 hours or until ribs are tender. Last 45 minutes add carrots and
  celery.  Skim excess fat.  Serve ribs on platter. Stir noodles into
  vegetable and gravy drippings.  Add salt to suit your taste. Serve around
  ribs. Randy Rigg