INGREDIENTS 5 pounds meaty bone-in beef short ribs, cut into two-inch chunks Good olive oil Kosher salt and freshly ground black pepper 3 leeks, white and light green parts, chopped 2 yellow onions, chopped 5-6 celery ribs, chopped 6 unpeeled carrots, chopped 5 garlic cloves, minced 1 bottle Burgundy, or other dry red wine 4 cups beef stock 1 cup canned crushed tomatoes 1 bottle Guinness draught stout 6 sprigs fresh thyme, tied with kitchen string Toasted baguette for serving PREPARATION Preheat oven to 425 degrees. Place short ribs on a sheet pan and brush to tops with olive oil and sprinkle with 1-1/2 tablespoons salt and 1-1/2 tablespoons pepper.

“I bought more broccoli because I knew you were coming,” my mother informed me. You can never get enough broccoli; that is my belief.

CANYON—One of Amarillo’s most highly regarded organizers will lead a two-part events-planning course through West Texas A&M University’s Extended Studies program. Beth Duke, executive director of Center City of Amarillo, will lead “Building Successful Events: The Nuts and Bolts of Event Planning” from 9 am to noon on Jan.

“All A” Honor Roll Senior: Karen Aragon, Leo Avila, Mattie Boyd, Kennedi Cook, Maude Culwell, Pamela Escarcega, Connor Gatlin, Arthur Klein Brown, Jake Krehbiel, Briley Merket, Nathan Mondragon, Tinley Pennington, Kailey Witt. Junior: Audrey Abraham, Karla Blanco, Ben Bryant, Lyndlee Coffee, Mason Drager, Dessa Hext, Emily Kauk, Sam Kendall, Trace Mitchell, Leah Moreno, Estefania Perez, Mallory Poe, Clara Pulliam, Jaxtyn Valenzuela, Ella Walser, Alli Wayne.