Ingredients

• 3 1/2 pounds beef short ribs on the bone, cut into 4-inch pieces
• 2 tablespoons vegetable oil
• 1 tablespoon Partanna Extra Virgin Olive Oil
• 2 onions, chopped
• 4 medium carrots, chopped
• 2 ribs celery, chopped
• 4 parsnips, chopped
• 1 bay leaf
• 1 tablespoon fresh thyme, stems removed
• 3 1/2 cups La Bella DOP San Marzano Tomatoes with juice
• 3/4 cups red wine
• 1- 1 1/2 cups chicken or beef broth
• Salt and pepper to taste
• 4-6 sprigs Italian parsley, chopped coarsely

Preheat oven to 300 degrees F. In a very large straight-sided sauté pan or Dutch oven, heat vegetable oil over high to medium-high heat, and brown short ribs well on all sides. Remove from pan, and set aside.

Pour out oil, and add olive oil. Heat pan, and add onions, carrots, celery, and parsnips, and sauté over medium-high heat until vegetables are soft and onion translucent, about 8 minutes. Do not allow to burn.  Add red wine,  cook until wine is reduced by half. Add broth, cook again until broth is reduced by half. Add bay leaves, thyme and tomatoes, and simmer mixture for about 15 minutes. Generously salt and pepper short ribs, and add them to pan.  Liquid should just cover vegetables and short ribs.

Place pan, covered in oven, and braise for 3 1/2 hours, checking to see if liquid is evaporating too quickly. Add 1/2 cup of broth if necessary. After 3 1/2 hours, check to see if the meat is tender (it should be separating from the bone). If not raise temperature to 325 degrees F and braise for 1/2 hour or a little longer. Portion out on 4-5 plates, sprinkle with fresh parsley. Serve with Moretti Taragna Polenta with Buckwheat.