Silver Palate Short Ribs

• 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

1. 1. Sprinkle the pepper over the short ribs. Heat the olive oil in a Dutch oven or casserole over medium heat. Sear the ribs, 3 or 4 at a time, browning well on all sides. As they are browned, drain them on paper towels.
2. 2. Preheat the oven to 350u0b0F.
3. 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 sprinkle with half of the parsley. Repeat with the remaining ingredients, ending with a layer of chopped parsley.
4. 4. In a bowl mix together the vinegar, tomato paste, brown sugar, salt, the 1 teaspoon black pepper, and the cayenne. Pour it over the meat and vegetables and then add the beef stock just to cover.
5. 5. Cover the casserole, set over medium heat, and bring to a boil. Bake on the center rack of the oven for 11/2 hours. Uncover and continue baking until the meat is very tender, 11/2 hours longer. Taste, correct the seasoning, and serve immediately.

ingredients, black pepper, beef short ribs, olive oil, garlic, tomatoes, carrots, onions, cloves, flat leaf parsley, red wine vinegar, tomato paste, brown sugar, salt, cayenne, beef broth

Taken from www.epicurious.com/recipes/member/views/silver-palate-short-ribs-52680921 (may not work)