Braised beef short ribs for two in a loaf pan

Season the short ribs generously on all sides with kosher salt and freshly ground black pepper.

Brown on every side over medium-high heat in a little oil; the ribs render plenty of fat. Turn off the heat and transfer to a 9x5 loaf pan.

Over medium-high heat, cook a chopped onion in the rendered fat with a big pinch of salt about five or six minutes, until almost all the pieces are golden brown and a few close to golden black.

Add tomato paste and a spoon of flour; cook stirring about two minutes.

Deglaze with sherry; boil about one minute to reduce slightly.

Add broth, stir, and cook three or four minutes until reduced and thickened very slightly. Turn off the heat and reserve.

Set the loaf pan on a baking sheet. Add cut-up carrot and celery over the ribs, then rosemary and thyme.

Pour the braising liquid over and spread it evenly. Cover as tightly as possible with heavy duty foil, crimping the edges.

Braise in a 325 degree oven about three to three and a half hours, until a fork slides in easily, before the meat falls apart.

Optional second day: remove the ribs to a plate, add another big splash of broth to the pan, stir so trapped fat rises, cool, wrap and refrigerate overnight or a few hours until fully chilled; wrap and chill the ribs too.

Unwrap and remove the hardened fat from the top. Nestle the ribs back in and baste the tops.

Reheat uncovered in a 350 degree oven about 45 minutes, until heated through; baste the tops again.

Serve on mashed potatoes with some carrots and plenty of sauce; finish with a sprinkling of fresh thyme leaves.