This recipe borrows from so many classics -- Julia Child, Paula Wolfert, Pierre Franey -- that I gave up trying to credit anyone and am just calling it plagiarized short ribs. It's best if started a day ahead of time in order to marinate the beef overnight, a la Wolfert, but in a pinch, you can do it all at once. You can also expand this recipe to as large a Dutch oven as you possess, or you can move to a big roasting pan. I love this for a dinner for a crowd on a winter occasion. And while I usually serve it over buttered egg noodles, it's also excellent over polenta or spaetzle or mashed potatos, with nothing else except a big green salad and a fresh, piping hot loaf of French bread, And butter. And lots and lots of red wine and some good friends.

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