Serves 4

8 short ribs

2 tablespoons extra virgin olive oil

1 onion, diced

3 carrots, sliced

4 celery ribs, sliced

2 cloves garlic, minced

1 750ml bottle of dry red wine, like Cabernet Sauvignon

8 thyme sprigs

4 tablespoons Italian parsley, chopped

4 cups beef broth

Salt & pepper, to taste

Season short ribs with salt and pepper. In a large non-stick skillet, heat olive oil over high heat and brown the meat on all sides, about 20 – 25 minutes. Set short ribs aside in a deep dish. Using the same skillet, turn heat to low and add onions, carrots, celery and garlic and cook slowly until all the vegetables are soft, another 20 minutes. Add wine, thyme and parsley and bring to a boil. Pour the wine marinade over the short ribs. Let cool before refrigerating (covered) overnight, turning the short ribs once.

Preheat oven 350 degrees Fahrenheit.

Transfer short ribs and marinade to a large ovenproof pot. Add beef broth and bring to a boil. Cover and cook in the oven for one hour and 45 minutes. Uncover and cook an additional 40 minutes in the oven, turning the meat twice. The sauce should reduce by half and the meat should be tender. Discard bones and transfer meat to a shallow ovenproof dish. Strain the sauce and pour over the meat.

Preheat broiler and place short ribs under the broiler for 10 minutes, turning once. Transfer onto serving plates and pour a little sauce onto each plate.

Recipe by Cheryl Ng Collett of ittybittyfoodies.com

Ingredients provided by Artizone.com, an online grocery market and home delivery service.