Serves: 6 to 8

4 pounds beef short ribs, trimmed of excess fat

Salt and pepper

1 cup diced celery

1 cup diced carrots

1 cup diced onions

2 cloves garlic, minced

5 tablespoons flour

1 cup tomato sauce

¼ teaspoon Herbs de Provence

¼ teaspoon dried thyme

4 cups beef stock

2 cups dry red wine

2½ tablespoons balsamic vinegar

1 tablespoon Dijon mustard

½ tablespoon Worcestershire sauce

2 to 3 drops Tabasco sauce

1 bay leaf

Fresh parsley, for garnish

Soak your clay baker, both top and bottom, in tap water for 10 to 20 minutes. Remove from water and proceed with recipe.

Rub ribs on both sides with some salt and pepper; place them in the bottom of the baker, then cover baker with lid. Place baker in COLD oven and set temperature to 450 F. Bake for 60 minutes. Remove lid and add celery, carrots, onions and garlic; sprinkle with flour.

In a large mixing bowl, combine tomato sauce with Herbs de Provence and thyme. Add stock, wine, vinegar, mustard, Worcestershire and Tabasco, mixing well. Pour mixture over ribs, adding the bay leaf to the baker. Replace lid and bake for 1½ to 2 hours, or until ribs are tender.

Remove baker from oven and place on a folded dishcloth, or wooden cutting board, or hot pad. (Never place the hot baker on a cold surface, such as marble or granite.) Remove meat and strain gravy. Spoon off any excess fat and serve gravy over ribs. If desired, sprinkle with fresh parsley before serving.

When it’s time for cleaning up, be sure to cool your Romertopf clay baker to room temperature before washing.

(Recipe adapted from a recipe by Romertopf, www.romertopfdirect.com.)