Flanken-style short ribs are cut across the grain into relatively thin strips. Because of the way they're sliced, they are tender enough to be grilled quickly, and that's a pretty common way they're cooked.

But that doesn't mean you can't braise them. The result of braising is melt-in-your-mouth slices of beef that you can cut with a fork.

Meanwhile the sauce will be rich, meaty, and flavorful.

Serves 4

• 1 pound flanken-style ribs
• 1 14.5 ounce can crushed tomatoes
• 1 teaspoon allspice
• 1/4 teaspoon teaspoon ground cloves
• 1-inch piece of fresh ginger, grated
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 onion, diced
• Water, as needed

1. Heat an oven-safe heavy bottomed-pan on medium-high heat. A cast iron Dutch oven is perfect. Brown the ribs on both sides. Add the onions and cook, stirring as needed, until the onions have softened a bit. Add the rest of the ingredients, along with about a can of water.
2. Cover the pot an cook on the stovetop on very low heat, or in the oven at 325 degrees, until the meat is very tender, about 3 hours. If you're cooking on the stove top, stir it occasionally to keep it from sticking and burning. Add water, as needed, if the sauce seems too be getting too thick.
3. If there's a lot of visible fat, skim it off before serving.
4. Serve hot with mashed potatoes or noodles.
5. For something different, I served this with a mashed combination of potatoes and celery root. If you haven't tried it celery root, give it a chance. Cook the celery root separately from the potatoes, since they will cook at a different rate. Then, mash then together.