Bob-O Short Ribs

¼ cup olive oil

6 pounds beef short ribs

1 large onion, coarsely chopped

1 carrot, chopped

4 cloves garlic, chopped

2 celery ribs, chopped

1 tablespoon tomato paste

2 cups dry red wine

3 cups low-sodium chicken broth

1 can (15 ounces) diced tomatoes in thick purée

3 thyme sprigs

1 bay leaf

1 orange, zested

Salt and freshly ground black pepper

1 tablespoon parsley chopped for garnish

Heat the oven to 350 degrees.

Heat about 2 tablespoons of olive oil in a large Dutch oven over high heat.

Season the short ribs with salt and pepper. Reduce heat to medium and, working in batches and adding oil as needed, brown the ribs for 6 minutes on each side. Remove to plate and cover to keep warm.

Add onion, carrots, garlic, celery and salt and pepper to the Dutch oven and saute until the vegetables are softened, about 5 minutes. Add the tomato paste and wine to the vegetables and stir for about 1 minute. Stir in stock, diced tomatoes, thyme and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Add orange zest and cover with a heavy lid, place in the oven and braise for 3 hours or until the meat is tender.

Once the ribs are tender, remove the ribs to a platter. Taste for seasoning. Add salt and pepper to taste. Serve the short ribs and vegetables over noodles or rice if desired. Garnish with chopped parsley.

Serves six.