Braised short ribs

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

Remove the excess layer of silver skin and fat from the top of the ribs.

Peel the carrots and chop in half; cut the head off the celery and chop in half; halve, peel and slice two large onions.

Heat a tablespoon of vegetable oil over medium high until wisps of smoke appear; brown the ribs on all sides in batches without overcrowding, putting each back where it was so the fond does not burn. Add some onions to cover exposed fond during the last batch.

Saute the rest of the onions in the fat until soft and lightly browned.

Add the tomato paste and saute 2 to 3 minutes until just starting to darken.

Add the carrots and celery and warm briefly; add the garlic, amber ale, chicken stock, soy sauce, prune juice, parsley and thyme.

Nestle in the short ribs, just peeking above the liquid, least brown side up. Cover tightly with a lid.

Braise in a 275F oven for four to five hours; check first after about three and a half hours by stabbing with a paring knife. Done when there is no resistance.

Lift out the short ribs, keeping the bones attached if desired. Strain all the solids out of the braising liquid.

Either skim the fat off now, or cool the liquid with a couple of ice cubes for 15 or 20 minutes, wrap tightly in plastic wrap and refrigerate at least four hours or overnight; lift off the solid fat.

In a wide, shallow high walled skillet, bring the liquid to a boil and reduce by as much as 80%, one to two hours, until it coats the back of a spoon.

Return the ribs to the sauce, baste, cover so it does not reduce further, and heat through, about 20 minutes.

Serve on puree or polenta, top with plenty of sauce and garnish with fresh parsley.