Braised Short Ribs With Red Wine Sauce - cooking recipe

Ingredients

3 lbs boneless short ribs
2 (14 1/2 ounce) cans diced tomatoes
6 carrots, chopped
6 celery ribs, chopped
2 large onions, chopped
1 bunch Italian parsley
4 cloves garlic, chopped
1 teaspoon black peppercorns, whole
1 teaspoon dried marjoram
2 bay leaves
1 (750 ml) bottle red wine
4 cups water

Preparation

Preheat oven to 500^F.
Line a large baking sheet with foil.
Generously season ribs and arrange in a single layer on baking sheet.
Roast until brown, about 25 minutes.
Reduce temperature to 325^F.
Place ribs in a large heavy oven-proof pot.
Add tomatoes with juice, and next 8 ingredients.
Add wine and enough water to cover.
Tightly cover pot and cook in oven until meat is very tender, about 2 hours and 40 minutes.
Cool and refrigerate overnight.
Remove any fat from surface and transfer ribs to a 13x9x2 inch baking pan.
Strain liquid and return ot pot.
Boil until liquid has reduced to 1 cup, skimming any foam that appears, about 50 minutes.
Season to taste.
Preheat oven to 325^F.
Pour sauce over ribs.
Cover pan with foil and bake until ribs are heated through, about 25 minutes.
Transfer ribs to a serving platter and spoon sauce over.
Serve.