6 pounds beef short ribs -- cut into 1-rib pieces
Salt and freshly ground black pepper
1 tablespoons olive oil
3 medium onions -- chopped
1 pound bag carrots cut in 1 inch pieces
6 stalk celery cut in 1 inch pieces
5 large garlic cloves -- crushed
2 cups dry red wine
1/2 cup dry sherry
1 (28 to 32-ounce) can whole tomatoes including liquid smooshed by hand
32 ounces beef broth
2 tablespoons Worcestershire sauce
6 (3 by 1-inch) strips fresh orange zest removed with a vegetable peeler
3 sprigs fresh rosemary leaves or 1 teaspoon dried rosemary crumbled
5 Chipotles in Adobo, minced
Finely chopped fresh parsley leaves -- for garnish
Pat short ribs dry and season with salt and pepper. In a heavy 6- quart kettle, heat oil over moderately high heat, until hot but not smoking, and brown ribs in batches, transferring with tongs to a large bowl.
Add chopped onions to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, 16 oz. broth, carrots, celery, Worcestershire sauce, zest, rosemary, and salt and bring to a boil. Add ribs including any juices that have accumulated in bowl. Add remaining broth as needed to cover ribs and simmer, covered, 3 1/2 hours, or until meat is tender.
Transfer meat with a slotted spoon to a large bowl. Let ribs cool until they can be handled then remove bones and any large areas of fat. Skim fat from and reduce braising liquid, if necessary. Return meat to kettle and cook over low heat, stirring occasionally, until heated through. Serve with onioins and mushrooms Agrodolce (Recipe below)
After serving and/or storing ribs and veggies, strain braising liquid and refrigerate. When fat solidifies remove it from container. You'll end up with a seasoned beef broth that can be frozen or used as a base for soups or stews.
A great side dish with these ribs are Onions Agrodolce