5 pounds beef short ribs, bone on
Kosher salt
Freshly ground black pepper (I like a coarse grind)
1 tablespoon vegetable oil
1 large onion chopped
1 carrot, peeled and chopped
1 celery rib, chopped
2 garlic cloves, skin left on
2 tablespoons light brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon tamarind concentrate (comes in a jar; slightly thicker than ketchup) or paste (comes in a block)
2 fresh (or dry) bay leaves
1/2 cup Madeira
1 cup red wine
2 to 3 cups chicken broth