Serves 4 or 5 people
2 pounds bone-in beef short ribs
1-2 tablespoons vegetable oil
½ yellow onions, diced or sliced in uniform pieces
2 carrots, peeled, diced2celery stalks with leaves, chopped
½ can diced or whole tomatoes
1 cup Wind Rose Cellars Bravo Rosso, Red Mountain Barbera or Nebbiolo dry red wine
1 bunch flat-leaf parsley, approximately 5-6 leafy sprigs (stems removed & divided)
1 tablespoon fresh thyme leaves
1 fresh or dried bay leaf
1-2 cloves garlic, halved crosswise
1 cup reduced sodium beef stock
salt/pepper to taste
Preheat oven to 325°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 1-2 tablespoons of the drippings from the pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions glisten and begin to brown, about 5 minutes. Add garlic and cook for 2-3 minutes. Drain tomatoes and add to vegetables, cook, stirring until tomatoes break down and begin to incorporate into the vegetables mixture. Stir in wine, short ribs with any accumulated juices and reserved tomato juice. Bring to a boil; then reduce heat and simmer until wine is reduced by half. Add herbs and half of the chopped parsley and stock. Bring to a boil again cover, and transfer to oven.
Cook until short ribs are fork tender, 2½-3 hours. Transfer short ribs to a platter. Strain sauce, remove fat from surface then continue to cook on stove to reduce stock if still very liquid, check seasoning and adjust if necessary. Serve stock separately.
Sides – mashed potatoes, buttered pasta or rice, crusty bread.