Braised Flanken

• 4 pounds short rib or flanken with bone
• 1 onion, sliced (1 cup)
• 1 large carrot, sliced (1 cup)
• 2 celery stalks, sliced (½ cup)
• 2 bay leaves
• 3 sprigs thyme, checked for bugs
• 1 ½ cups red wine
• ¼ cup Lipton onion soup mix
• 1 tablespoon tomato paste
• ½ teaspoon black pepper

1. Preheat oven to 350°F. Combine all ingredients in 9 x 13 baking dish. Cover tightly with foil and braise in oven for 3 ½ hours.

2. Once meat is done, pour gravy out of pan and place in gravy separator to separate the sauce from the fat.

3. Turn oven to broil and place meat under broiler for 5 minutes. Pour strained sauce over the meat and serve  immediately.

4. You can also refrigerate the meat overnight and skim the fat off the surface the following day. Reheat and  serve.

Note: This dish freezes beautifully.