1. Sprinkle the short ribs with half each of the salt and pepper. 2. In a shallow Dutch oven, heat half of the oil over medium-high heat and brown the short ribs. 3. Transfer to a plate and drain the fat from the pan. 4. Heat the remaining oil in the pan over medium heat. 5. Cook the onions, carrots, celery, garlic, thyme, bay leaves and remaining salt and pepper, stirring occasionally, until the vegetables are softened, about 6 minutes. 6. Stir in the broth, wine and tomatoes and bring to a boil. 7. Return the short ribs to the pan. 8. Reduce the heat, cover and simmer until tender, 2 to 2-1/2 hours. 9. Transfer the ribs to a plate. 10. Bring the sauce to a boil and boil until reduced to about 5 cups, 12 minutes. 11. Meanwhile, remove the meat from the ribs. 12. Dice the meat and return it to the pan. 13. Stir in the parsley and simmer until heated through, about 3 minutes. 14. Discard the bay leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
