INGREDIENTS:
*2 pounds beef short ribs, cut into 3-4 inch pieces
*1 large onion, sliced
*3 carrots, sliced
*3 stalks celery, sliced
*8 ounces mushrooms, quartered
*4 cloves garlic, chopped
*1 pinch red pepper flakes (optional)
*3 cups beef broth
*2 cups dry red wine (or more broth)
*2 tablespoons tomato paste
*2 heads of garlic, with the tops removed
*2 tablespoons balsamic vinegar
*2 bay leaves
*1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)
*1 teaspoon rosemary, chopped (or 1/2 teaspoon dried rosemary)
*2 tablespoons parsley, chopped
DIRECTIONS:
Brown the beef in a large, oven-safe, sauce pan over medium-high heat, about 3-4 minutes per side, and set aside before draining off all but 2 tablespoons of the grease.
Add the onions, carrots, celery, and mushrooms and cook until tender, about 7-10 minutes.
Add the garlic and red pepper flakes and cook until fragrant, about a minute.
Add the broth, wine, tomato paste, heads of garlic, balsamic vinegar, bay leaves, thyme, rosemary, and beef, bring to a boil, reduce the heat, cover and simmer unto the beef is fall apart tender, about 2-3 hours.
(Option: Transfer the pot to a preheated 350F/180C oven and roast, covered, until fall apart tender, about 2-3 hours. OR Transfer everything to a slow cooker and cook on low for 8-10 hours or on high for 3-4 hours.)
