Braised Short Ribs

1 tablespoon olive oil

3 pounds boneless beef short ribs or pot roast

1 large onion, sliced

4 carrots, chopped

2 teaspoons garlic, chopped

4 cups beef broth, divided

1 cup red wine

1 teaspoon salt

1 teaspoon pepper

1 teaspoon dried thyme

3 bay leaves

1 teaspoon Worcestershire sauce

8 peppercorns

2 tablespoons cornstarch

Parsley, for garnish

The day before: Adjust oven rack to lowest setting. Heat oven to 350 degrees.

Heat the oil in a Dutch oven and brown the meat, about 3 to 4 minutes per side. Remove from pan and keep warm.

In the same pot, saute the onion, about 3 minutes, then add carrots and garlic. Cover and cook until onion starts to brown. Place meat on top of vegetables and add 3 cups broth, wine, salt, pepper, thyme, bay leaves, Worcestershire sauce and peppercorns. Bring to a boil, remove from heat and place a long sheet of aluminum foil inside pot, pressing close to top of meat and folding over top of pot. Cover with lid to create a tight seal and lock in juices.

Place pot in oven and cook 11/2 to 2 hours or until tender.

Remove from oven and place meat in a bowl with 1 cup additional beef broth. Transfer cooking liquid with vegetables and seasonings to a second bowl. Cover both bowls and refrigerate overnight.

To serve: Remove hardened fat, bay leaves and peppercorns from bowl of cooking liquid. Place de-fatted liquid and vegetables in a pot with the meat and its extra broth. Heat on the stovetop over medium-high heat.

As it warms blend 2 tablespoons cornstarch with a little cold water and add to pot to thicken juices. Add more broth and cornstarch mixture if desired. Garnish with parsley.

Serves six to eight.