Boneless Short Ribs

4½ pounds (2 kg) whole top rib roast on the bone with meaty flap (Yes, you’re going to cook it on the bone to ensure its delicious, sweet taste)

2 large onions (cut in half and sliced into semi-circles)

2 large carrots (grated or finely sliced)

2 sticks of celery (finely sliced)

1 tablespoon fresh thyme leaves, or 1 tsp dried thyme [Editor: Be sure to check for bugs]

½ cup sugar

1 cup red wine (dry)

1 cup beef stock (1 beef bouillon cube dissolved in 1 cup boiling water)

Salt and pepper to taste

1. Remove excess fat from meat, but not too much as you still want the meat to be tender and tasty.
   • If while you’re cutting the fatty layer between the rack of ribs and the flap of meat the two come apart, don’t worry, just brown the flap of meat and then brown the ribs separately. In fact, I sometimes separate the two on purpose and then cook them, low and slow, together afterwards.
2. Brown meat (meaty side down) with a little oil in large frying pan.
3. After the meat is brown, remove from pan and set aside either in an ovenproof dish or your crock-pot/slow cooker.
4. To the same pan in which the meat was browned, add all the onions, carrots, and celery and continue to fry over medium to high heat until onions are limp.
5. Add sugar, red wine, beef stock, and thyme, and then continue to cook.
6. When it starts to boil, reduce heat and allow to simmer for 4 or 5 minutes.
7. Spoon the vegetables over the meat and allow to cook in the oven 300°F (140°C) tightly covered with tin foil for about 6 – 7 hours.
8. Check halfway through to see that there is enough liquid.
   • If it’s starting to dry out, add beef stock (1 bouillon cube to 1½ cups boiling water).
   • If it’s in your crock-pot, on low, it probably won’t need more liquid and can cook for about 8 – 9 hours.
9. You can either add potatoes to the dish (pushing them down and around the meat) or serve with potato kugel or creamy mashed potatoes. Remember that the potatoes cooking with the meat will absorb some of the liquid.