Flanken Cross-Cut Short Ribs      with Carrots & Mushrooms 3 - 4 lbs Flanken Strips 4 Tbls Vegetable Oil 1 cup Onion (finely chopped) 1/2 cup Carrot (finely diced) 1/4 cup Red Bell Pepper (finely chopped) [ 1/2 tsp fresh Garlic (very finely chopped) OPTIONAL ] 1/2 cup Red Wine OR Red Wine Vinegar 1 cup Water 1/4 - 1/2 tsp dried Thyme 1/2 tsp Salt 1/4 tsp ground Black Pepper 1 Bay Leaf 1 lb Whole Carrots 1/2 - 1 lb fresh Mushrooms 1. Heat the Oil in a deep pan or a Dutch oven        large enough to accomodate the meat. 2. Brown all of the pieces of meat.        Remove to a plate and set aside. 3. Pour off all but 1 Tbl of the Oil.        Add the chopped Onion, Carrot & Red Bell Pepper.        Saute until Onions are just translucent. 4. Add the Wine OR Vinegar, deglaze the pan.        Add the Water, stir. 5. Lay the Meat, on top of the vegetables        Sprinkle the Thyme, Salt & Black Pepper on the Meat.        Spoon a bit of the Onion mixture on top of the Meat.        Lay the Bay Leaf on top 6. Bring liquid to the boil, lower heat to a slow simmer.        Cover the pan tightly, simmer for 2 1/2 hours.               [ If using a Dutch oven, cover tightly,               [ place in a 300º - 325º oven for 2 1/2 hours. 7. After 1 3/4 hours of cooking remove Bay Leaf.        Place whole Carrots on top of the meat.        Place Mushrooms on top of the Carrots.        [ There should still be 1/2" - 1" of liquid in the pan.        [ If not, add a bit of boiling water.        [ Not too much, the Meat is steaming, not boiling. 10. At the end of 2 1/2 hours, remove pan from heat.        Leave the cover on, allow to sit for about 15 minutes        during which time the meat will re-absorb liquid. 11. Serve