[paulgtr]

Ingredients:
8 short ribs with the bone
1 large vidalia onion
6 cloves of peeled garlic
1 large carrot
1 celery root, or 4 celery stalks
4 sprigs fresh rosemary
1/2 bunch fresh thyme
butchers twine
3 pieces fresh bay leaf
1 can peeled plum tomatoes
2 quarts veal stock
1/2 bottle of red wine
sea salt
pepper mill
olive oil, not cold pressed

preparation:
heat oven to 350. use a reliable internal oven thermometer.
season short ribs with salt and pepper and set aside at room temp while heating a large saute pan.
peel onion, cut in quarters, set aside separate from other veg.
peel carrot, celery root and cut in chunks to match size of quartered onion.
cut top off garlic cloves and set aside with carrot and celery chunks

check saute pan. 2 tablespoons olive oil if pan is hot.
add 2 or 3 shortribs bone side up. do not over crowd the pan. brown evenly on all sides but no the bone.

arrange shortribs, bone side down, in a large roasting pan that is deeper than the shortribs are high.

place roasting pan of shortribs in the preheated oven uncovered
pour 1/2 bottle of red wine over shortribs

in the saute pan where you browned the ribs add only the onions and saute til golden brown.
add carrots, celery, and garlic continue to saute 10 minutes or until veg are golden. add can of plum tomatoes and return to a boil.

cover shortribs with roasted veg and tomatoes
use what you need of the 2 quarts of veal stock to cover the shortribs 3/4.

loosely cover the roasting pan with aluminum foil or a baking tray. allow for some steam to escape.

braise at no more than 350 degrees for at least 3 to 4 hours.