Sal the Butcher at Citarella suggested boneless short ribs. Intuitively not right for this cook. Bones bring flavor. Yet. I okayed the choice. Nicely marbled, trimmed, sans sinew. So. Tried them and a new method, too.

Oven braise was de rigueur in the past. But. New gas stove has a fan which hits at 325 degrees and never shuts off. Not pleasant in an open space when the recipe called for 375 degrees for at least 3 hours. Decided to go for top-of-the-burner. The only caveat. Have to keep up the heat to at least medium low.

Also. Changed up the prep and marinade. In a large glass bowl:

2-3 lbs. boneless short ribs
1 large carrot medium chop
1 large parsnip medium chop
1 leek sliced
1/2 cup Italian parsley leaves
2 stalks celery medium slice
1/4 cup whole multi-colored peppercorns
1 tbs. garlic powder
2 tsp. sea salt
1/4 cup red wine vinegar
1 bottle good dry red wine- this time Oregon Pinot Noir

Cover and refrigerate overnight.

Bring to room temperature when ready to cook. Remove short ribs from the marinade. Place on paper towels to dry. Dredge lightly on all sides in flour, shake off any excess.

Strain the marinated vegetables from the wine liquid. Reserve both in separate bowls.

In a large stockpot on the stovetop, heat olive oil and brown 1 large onion medium chop. Add short ribs in stages so that all sides are golden brown. Remove short ribs to a bowl when they are browned. Deglaze stock pot with a little chicken stock and pour with browned onions over short ribs in the bowl.

Brown the strained vegetables in the stockpot. Add 1 small can tomato paste to the middle of the pot and brown. Stir in the mirepoix vegetables and blend together. Pour over the short ribs in the bowl. Clean the stockpot.

Slice 4-5 carrots and 2-3 parsnips into large diagonal wedges. Slice one leek and 2 celery stalks into thick slices. Quarter 5-6 small onions. In the stockpot, heat olive oil to medium high heat and brown all the vegetables. Season with thyme, garlic powder, salt and pepper to taste. Add the short ribs and mirepoix vegetables to the stock pot. Stir everything together. Add the reserved wine marinade liquid. Stir. Season with more thyme, salt and pepper, garlic powder and a few red pepper flakes. Stir.

Bring to a boil. Cover. Simmer on medium low heat for 2 hours. Partially uncover and simmer on medium low heat for another 1 hour or more until meat is tender and falls apart. Keep meat covered with vegetables and liquid as it simmers.

Serve with horseradish mashed potatoes.