ZINFANDEL BRAISED BEEF SHORT RIBS

Steps:

• Season the ribs generously with salt and pepper. Combine the zinfandel, sugar, garlic, thyme, and bay leaves, whisking until the sugar is dissolved. Marinate the ribs in this mixture for about twelve hours in a sealable bag or container. When you're ready to cook, drain the ribs, saving the marinade. Brown the meat in a large dutch oven, allowing about two minutes per flat side. Do in batches, then remove from pan. (For less mess, this could be done over a very hot outdoor grill or in the broiler. The idea is to get all the meat nicely browned. You will of course, lose some of the fat -- and the flavor -- to the grill or broiler). Once all the meat is browned and removed from the pan, add the onions, celery and carrots. Stir constantly until the onions are mahogany in color, 4-5 minutes. Add back the meat, along with the wine marinade and the broth, bring to boil, then simmer for a few minutes, skimming foam and fat if you can. Add the tomatoes and the dried mushrooms. Cover and continue to simmer for about three hours until the meat is fork tender. This could take up to a half hour longer depending on the size of the ribs. Add more broth if necessary to keep the liquid level above the contents. (If the level gets too low, it's difficult to separate the fat after it has congealed.) Remove from heat, cool somewhat, then refrigerate. When the meat has cooled, scrape off and discard the congealed fat. It'll take at least four hours for the fat to congeal. This can be done up to four days ahead. Reheat the ribs on medium heat. Once the beef is hot, remove to a dish and cover. Reduce the pan liquids over high heat until they are reduced by half and will coat the back of a spoon. Allow at least 15 minutes for this. (The amount of time will depend on how much liquid you have). Strain the braising liquid and return the meat to the liquid. Serve.