Ingredients
1 t black pepper plus more to sprinkle over the ribs before cooking
4 # beef short ribs, cut into 2" lengths
5 T olive oil
8 cloves garlic, peeled and finely chopped
1 1/2 C canned plum tomatoes with juice
2 C sliced carrots
3 C sliced onions
8 whole cloves
1/2 C chopped flat leaf parsley
3/4 C red wine vinegar
3 T tomato paste
2 T brown sugar
2 t salt
1/4 t Cayenne
3 C Beef broth
Preparation
directions
1
Sprinkle pepper over the short ribs. Heat olive oil in a dutch oven or casserole. Sear ribs, 3 or 4 at a time, browning well on all sides. After they are brown, drain them on paper towels.
2
Preheat oven to 350 degrees.
3
Return half of the ribs to the casserole. Sprinkle with half of the garlic. Layer half of each vegetable over the meat. Add 4 cloves and half of the parsley. Repeat with the remaining ingredients.
4
In a bowl, mix together vinegar, tomato paste, brown sugar, salt, 1 t black pepper and cayenne. Pour this over the meat and then add beef stock just to cover.
Source: Silver Palate
