Pritchard Hill Potpies, Spring Street Version

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4 pounds short ribs

1/4 cup olive oil

4 yellow onions, julienned

8 to 10 garlic cloves, peeled

2 teaspoons salt

1 1/2 teaspoons pepper

1 1/2 teaspoons allspice

1 1/2 teaspoons sugar

1 cinnamon stick

3 cups Cabernet Sauvignon

3 cups stewed or chopped tomatoes

1 cup dry hominy grits (to yield 3 cups cooked)

Pastry for a double-crust 9-inch pie

1/4 cup milk

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