Braised Short Ribs with Onions, Carmalized Vegetables and Mashed Potatoes

Brown 2 strips of diced bacon in an oven proof covered pan. Remove the bacon and brown 2 lb. beef short ribs in the bacon fat. When the meat is browned, add 2 sliced onions, 1/4C dry red wine, 1/4C beef stock. Return the bacon, cover and cook in a 275F oven for about 3 hrs, until the meat is very tender. Melt 2T butter in a sauce pan and add root vegetables (carrots, parsnips, cabbage, etc.) which have been cooked in boiling water until just tender. Add a pinch of sugar and cook until the vegetables are gloden brown. We served them with mashed potatoes and the gravy created by cooking the meat. Serve with the rest of the red wine you opened to cook the meat.