Braised Short Ribs With Red Wine Sauce

• 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

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

short ribs, tomatoes, carrots, celery, onions, italian parsley, garlic, black peppercorns, marjoram, bay leaves, red wine, water

Taken from www.food.com/recipe/braised-short-ribs-with-red-wine-sauce-61558 (may not work)