Braised Short Ribs

31/2-4 pounds bone-in beef short ribs

Coarse salt and pepper

2 tablespoons olive oil

1 small carrot, cut in 1/4-inch dice

1 small rib celery, cut in 1/4-inch dice

1 medium onion, cut in 1/4-inch dice

4 cloves garlic, chopped

½

cup balsamic or red wine vinegar

¾

cup red wine

6 plum tomatoes, seeded and quartered

2 cups store-bought beef stock

3 sprigs fresh thyme

3 sprigs fresh rosemary

Seasoned salt

Heat oven to 300 degrees.

Season ribs with salt and pepper. Heat olive oil in Dutch oven and sear ribs in batches until browned all over, about 10-15 minutes. Remove ribs, transfer to large bowl; set aside.

Add carrot, celery, onion and garlic to pot, adding more oil if necessary. Saute until browned, about 10 minutes. Add vinegar and red wine; stirring with wooden spoon to scrape up browned bits from bottom of pan. Cook until liquid is reduced by a third. Add tomatoes, beef stock and herbs.

Return ribs to pot, bring to a boil, cover and transfer to oven. Cook, turning ribs once or twice, about 31/2-4 hours or until meat is fork tender and falling off the bone.

Remove ribs from pot and keep warm. Strain liquid, discarding solids. Skim off fat from surface. Simmer over medium heat until reduced and thickened. Add seasoned salt to taste.

Slice meat off bone against the grain into 1/3-inch thick pieces, or serve whole over Maagnificent Potatoes (see related recipe.) Drizzle with sauce.

Serves six.