Makes 4 servings
4 ½ pounds beef short ribs
Kosher salt and freshly ground black pepper
2 cups dry red wine
1 14.5-ounce can diced tomatoes in juice
1 8-ounce package whole mushrooms, cleaned and halved
1 cup frozen pearl onions, thawed
1 cup baby carrots
6 garlic cloves, peeled
6 sprigs Italian parsley
2 bay leaves
1 sprig fresh rosemary
Preheat the oven to 350°F. Sprinkle the short ribs on all sides with
salt and pepper. Place them in a single layer in a roasting pan. Add
the rest of the ingredients. Cover the pan tightly with aluminum foil
and place in the oven and cook until meat is tender and falling off the
bone, about 3 hours.
2. Once the ribs are done, remove the parsley, bay leaves, and rosemary. Using a pair of tongs, transfer the cooked ribs to a serving dish or bowl. Spoon the fat off the top of the sauce and then pour the sauce over the ribs. Serve immediately.
Note: Alternatively, you can put the short ribs in a slow cooker. Cook on low heat until the ribs are done, about 8 hours.