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Directions

• Salt and pepper the short ribs.
• Brown the short ribs in oil in a large pot. Remove and set aside.
• Add the chopped onions, carrots, and celery in the same pot.
• Pour in the red wine, cook until some of the alcohol has burned off.
• Put in the garlic, rosemary, tomato paste, beef broth, canned tomatoes, bay leaf, salt, and pepper.
• Add the browned short ribs, bring to a boil.
• Cover and lower heat to a simmer. Simmer for 3 hours or until the meat is very tender.
• Remove the meat to a separate bowl, get rid of the bones, and pull apart the meat.
• Return to the pot. Give it a stir so all the meat is coated in the sauce.
• Serve with mashed potatoes or pasta and garnish with fresh parsley.