• ½ cup cholent beans
• Kosher Short ribs, enough for family
• 1 whole onion, cut halfway through
• 1 large onion, cut into eighths
• 1 tbsp Kosher ketchup
• Salt, garlic and pepper to taste
• 1 tsp chili powder
• 4 potatoes, peeled and cut in large pieces
• ½ cup barley
• ½ cup cut parsley

1. Soak cholent beans in water for 2 hours.
2. Put Kosher short ribs in large roasting pan
3. Scatter the onions over the ribs.
4. Add ketchup, salt, chili powder, garlic salt, pepper and potatoes.
5. Cover with water.
6. Add the soaked cholent beans and the barley.
7. Bake in an oven at 375°F.
8. When the cholent is done, about 2½ hours, add the parsley.
9. If cooking for Shabbat - prepare the cholent about 4 hours before sundown, or leave cholent in oven overnight at 225°, or it can be made in a slow cooker crock pot.

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