2 Spanish onions –chopped
6 cloves garlic-chopped
2 carrots-peeled and chopped
2 ribs of celery-chopped
1 cup of dry red wine
1 cup chicken stock
1 15 oz can plum tomatoes-crushed with your hands
3 T. tomato paste
Salt and Pepper
1. Bring a large sauce pan with water to boil. Blanch the short ribs for 5 minutes (this helps to remove the fat). Remove the short ribs and pat dry.
2. Brown the short ribs in batches over medium heat in a pan lightly coated with olive oil. Remove the short ribs and place in a Dutch oven or casserole. Brown the vegetables in the same pan and add them to the short ribs.
3. Add the remaining ingredients. Cover and braise for 3 hours or until the meat is very tender. Remove the short ribs from the pan. Strain out the vegetables. Reduce the braising liquid until it measures ½ cup and is very thick. Adjust seasoning.
Recipes adapted from JEWISH COOKING FOR ALL SEASONS (John Wiley and Sons) Laura Frankel