8 pounds boneless beef short ribs, trimmed of excess fat, and portioned*
2 Spanish onions, diced
2 cups cabernet sauvignon, or any full bodied red wine
1 small Spanish onion, finely chopped
2 cups water or chicken broth
5 pounds mushrooms, such as portabella, cremini, shiitake, oyster etc.
2 pints brussel sprouts