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1
Combine the first 14 ingredients and marinate overnight, covered and refrigerated.About 2 hours before youre ready to eat, put half the oil in a wide deep saucepan or flameproof casserole with a lid and turn the heat to high.
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2
Remove the short ribs from the marinade, reserving the marinade, and brown them on all sides, 10 to 15 minutes.
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3
Add the marinade to the meat, along with 2 cups water.
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4
Bring to a boil, then lower the heat and simmer, covered, for an hour or longer, until tender.
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5
(These are not cooked until falling-off-the-bone tender, but tender as if they were a good steak.)
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6
Turn the heat back to high, uncover, and add the potato, onions, and carrots.
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7
Cook at a lively simmer until the stew is thick and the vegetables are done, about 20 minutes more.
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8
(You can prepare the dish to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.)
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9
Meanwhile, if you want to make a traditional egg garnish, put the remaining oil in a 12-inch nonstick skillet and turn the heat to medium-high.
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10
Beat the eggs with a little pepper and a pinch of salt, then add them to the skillet.
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11
Turn the heat to medium and let sit, undisturbed, until the bottom is lightly browned, 3 to 5 minutes.
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12
Flip and cook until the omelet is firm, just another minute or two.
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13
Turn out onto a cutting board and cool slightly, then roll up and cut into thin slices.
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14
Taste the stew and add a little salt if necessary.
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15
Garnish the meat if you like and serve.
