Back again after another long trip, and enjoying the three day weekend with a little leisurely cooking. There's not a huge amount of labor involved in this dish, but you need to let it simmer for at least an hour and a half, so plan to make it on a day when you can start cooking in the afternoon.
Try serving this with polenta (stir in some grated Parmesan and butter when the polenta is done cooking) and Green Beans with Shallot Mustard Sauce. A green salad and some good bread would also work well.
3 lbs beef short ribs (shanks would also work)
Salt and pepper
2 Tbsp olive oil
1 large onion, in chunks
2 heads garlic, peeled and minced
2 cups canned tomatoes and their liquid
1 cup dry red wine
2 sprigs rosemary
Preheat the oven to 450 degrees. Season the short ribs all over with salt and pepper, then place them in a roasting pan and roast for 25-30 minutes, until nicely browned. Remove from oven.
While the short ribs brown, heat the olive oil in a heavy Dutch oven. Add the garlic and saute over medium-high heat for about a minute. Add the onions and saute over medium heat for another 2-3 minutes. Add the tomatoes and their liquid (if using whole tomatoes, mash them in the pot), the wine, and the rosemary. Simmer until the meat is browned.
When the short ribs are done in the oven, place them in the Dutch oven. The should be about 3/4 covered by the liquid. If additional liquid is needed, you can add more tomatoes, more wine, or some beef stock. Cover the pot and simmer over very low heat for at least 1 1/2 hours, until the meat is very tender.
Serves about 4.
Variations: try this with other tough cuts of beef like shanks or oxtail. Lamb shanks would also be a good choice.