Braised Short Ribs

Ingredients

• 1 pound baby carrots peeled
• 1.5 cups beef broth 
• 6 pounds beef short ribs cut into 1-rib pieces
• 28 ounce canned tomatoes pureed whole canned
• 1.5 cups cooking wine dry red
• 8 servings parsley leaves fresh finely chopped for garnish
• 2 teaspoons rosemary leaves dried fresh crumbled chopped
• 4 large garlic cloves minced
• 1 tablespoon olive oil 
• 3 medium onions chopped
• 18  orange zest fresh with a vegetable peeler
• 2 cups pearl onions boiling peeled
• 8 servings salt and pepper black freshly ground
• 2 tablespoons worcestershire sauce 

Equipment

• bowl
• slotted spoon
• tongs

Directions

1. Pat short ribs dry and season with salt and pepper. In a heavy 6-quart kettle, heat oil over moderately high heat, until hot but not smoking, and brown ribs in batches, transferring with tongs to a large bowl.
2. Add chopped onions to kettle and cook over moderate heat, stirring, until golden.
3. Add garlic and cook, stirring, 1 minute.
4. Add wine, tomatoes, broth, Worcestershire sauce, zest, rosemary, and salt and bring to a boil.
5. Add ribs including any juices that have accumulated in bowl and simmer, covered, 30 minutes.
6. Add pearl onions and carrots, stirring and pushing down to make sure they are covered by liquid, and simmer, covered, 3 1/2 to 4 hours, or until meat is tender.
7. Transfer meat, pearl onions, and carrots with a slotted spoon to a large bowl. Reduce braising liquid, if necessary. Return meat and vegetables to kettle and cook over low heat, stirring occasionally, until heated through. Stew may be made 3 days ahead and cooled uncovered before chilling covered. Reheat stew, adding water as necessary to thin sauce.
8. Serve stew sprinkled with parsley. Wine suggestion: Californian Syrah - Edmunds St. John, California;