Short Ribs, Big Flavor

• 3.5 pounds short ribs
• 2 large onions, sliced roughly
• 5 whole anchovies
• 5 cloves of garlic
• 1 tablespoon paprica (dolce or picante)
• 1 cup wine
• 1 cup broth
• 43 ounces crushed tomatoes
• 1 sprig rosemary
• 2 sprigs thyme

1. Preheat the oven to 300*F. Meanwhile salt short ribs on all sides (fairly liberally). Heat oil in a large cast iron pot (8+ gallon capacity).
2. Once the oil is almost smoking, place 1/3 of short ribs in the pot and sear for a 3-4 minutes until very golden.
3. Turn over and repeat. Do this for all the sides. Repeat with the remaining 2/3 short ribs. Rest seared short ribs on a plate.
4. Once all of the ribs have been seared, place all of the onions into the emptied pot. Turn the heat down and cook the onions until they soften 5-10 minutes.
5. Add the anchovies and continue cooking until they dissolve. Add the garlic, cook for 30 seconds, add the paprica and cook for another 30-45 seconds.
6. Add tomatoes, turn up the heat and use a wooden spoon to get all of the delicious brown bits off the bottom of the pot. Add the stock and wine, mix well and bring to a simmer. Add the herbs and nestle the beef gently back into the pot.
7. Bring to a simmer, cover and place in the preheated oven for ~3 hrs. Serve with potatoes and peas sauteed in butter.

short ribs, onions, anchovies, garlic, paprica, wine, broth, tomatoes, rosemary, thyme

Taken from food52.com/recipes/32525-short-ribs-big-flavor (may not work)