1 tablespoon Butter

1 medium size Onion (chopped)

1 cup chopped Celery

1 teaspoon Salt

1/8 teaspoon Pepper

4 medium sized Carrots ( thinly sliced)

1/2 teaspoon Thyme

1/8 teaspoon Sage

Trim fat from ribs. Brown neef in butter and heavy skillet or Dutch oven.  While browning , add half of onion, celery , salt and pepper.  When brown, cover beef with remaining vegetables.  Sprinkle with remaining salt and pepper and crumbled Thyme and sage.  Cover tightly.  Bake in 275 F oven 3 hours, until very tender.

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