Made it tonight. An old favorite of mine since childhood. Both my mom and dad made them, but differently. I make it both ways , but this is more my dad's way, and a bit simpler, but just as delicious. The sauce is great over pasta, which is what my dad would serve with it.

Mom's was made with herbs and a chicken stock based braising liquid (onions, carrots, and celery) rather than tomato sauce, which was served over rice instead of pasta.

This one, thought, cannot be easier, and the meat is so succulent, tender, and delicious.

I heat up two 500 gram boxes of Pomi tomato Sauce in a large pot with a little less than a flat teaspoon of salt, and 2.5 cups of water, then stir. While that's heating, I salt and pepper all sides of the short ribs, then brown them on all sides, on medium to high heat, in hot bacon grease, using a large skillet. When all are browned, I put them in the pot, making sure they all fit. Add some of the bacon fat from the skillet, too. Liquid should just barely cover them all, or close to cover them all (add some hot water to it and stir it in if it doesn't cover them). Add five or six bay leaves, then bring back to a slow boil, cover with a correctly fitting lid, and turn the heat to the lowest setting. Let it braise for two hours.

That looks awful.






Awful good!

LOL. It was.

Looks must be deceiving. But,I 'm on a seefood diet.

Yeah, I guess braised beef doesn't make the prettiest presentation. Sure eats great, though. That sauce on pasta is a winner, too.

Mom does something like that, but adds onions, tomatoes with some ketchup, vinegar and powdered mustard.