Place dried cepes in 1/4 cup of the water and set aside.

Melt the fat in the bottom of a pressure cooker over medium heat. Trim the ribs of any excess fat and roll them in the flour (reserve flour you don't use.) In batches, sear the ribs well over medium high heat in the pressure cooker until well-browned. As the last batch of ribs browns, add the chopped onion to the pot.

After all the ribs are browned, pour off the fat and reserve it. Place the ribs back in the pot. Add the water and the celery, season with freshly ground black pepper to taste, then set the lid of the pressure cooker and bring to 15 lbs pressure. Cook over heat sufficient to maintain pressure for 25 minutes.

Run cold water over the lid of the cooker to relieve pressure, then open the pot. Add the cepes and the water they soaked in, the celery, a couple of bay leaves, the Vegemite, and the tomato paste. Taste and adjust seasonings, especially salt. Stir the broth well to combine, then top with whole onions. Replace the lid and bring back to 15 lbs pressure. Cook over heat sufficient to maintain pressure for another 30 minutes.

Remove the ribs, onions, and celery to a serving platter. Combine some of the reserved fat with some of the reserved flour to make a roux, then use it to thicken the gravy in the pot. Delicious served with noodles and a green veg.