1 tablespoon olive or vegetable oil
4 pounds beef chuck short ribs, cut into 2-inch pieces
2 cups diced fennel or celery
3 medium carrots, diced
1 tablespoon finely chopped garlic
1 can (28 ounces) whole peeled tomatoes, un-drained and chopped
Preheat oven to 350°F.
In 6-quart Dutch oven or heavy-duty saucepan, heat oil over medium-high heat and brown short ribs in two batches.
Remove and keep warm; reserve 1 tablespoon drippings.
To reserved drippings, add fennel, carrots and garlic and cook o