Braised Shortribs With Carrots

• 3 Tbsp. vegetable or olive oil
• 4 lb. beef chuck shortribs, cut into serving-size pieces
• 3 onions, chopped
• 2 garlic cloves, minced
• 3 (1 lb.) cans tomatoes, chopped (including the juice)
• 1 1/2 c. dry red wine
• 5 carrots, halved lengthwise and cut crosswise into 1/4-inch slices
• 2 tsp. dried basil, crumbled
• 1 tsp. dried thyme, crumbled
• cooked egg noodles as an accompaniment
• 2 Tbsp. minced fresh parsley leaves

1. In a large heavy kettle, heat the oil over moderately high heat until it is hot but not smoking and in it brown the shortribs, patted dry, in batches, transferring them with tongs as they are browned to a platter.
2. In the fat remaining in the kettle, cook the onions over moderately low heat, stirring occasionally, until they are softened.
3. Stir in the garlic and cook the mixture, stirring, for 1 minute.
4. Return the shortribs and any juices that have accumulated on the platter to the kettle. Stir in the tomatoes with the juice, the wine, the carrots, the basil, the thyme and salt and pepper to taste.
5. Bring the liquid to a boil and braise the mixture, covered, in a preheated 350u0b0 oven for 2 hours and 30 minutes, or until the meat is tender. Arrange the noodles on a platter, top them with the shortribs and sprinkle the shortribs with the parsley.
6. Serves 6 to 8.

vegetable, beef chuck shortribs, onions, garlic, tomatoes, red wine, carrots, basil, thyme, egg noodles, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451873 (may not work)