2poundscipollini onions,peeled and left whole (or pearl onions)
3largecelery stalks,cut into 1 inch pieces
4largecarrots, peeled cut into 1 inch rounds
8clovesgarlic,peeled, left whole
1/2cupparsley,chopped (plus more for garnish)
1teaspoonground black pepper
Add the vegetable oil to a large, heavy-bottomed, oven and burner safe pot, and turn the heat to medium.
While the pot heats up, sprinkle each side of the short ribs with salt and pepper.
Fry the short ribs in batches in the vegetable oil. Do not overcrowd the pan. Do not allow the short ribs to touch during frying. Fry until browned - about 3 minutes per side. Once cooked, remove from pan and set aside on a plate. Repeat with the next batch until all short ribs are done.
Pour the oil out of the pan. Do not not wipe the oil out, just pour out what you can. Add the carrots, celery, and onions, along with the remaining salt and pepper. Stir to combine. Cook for 5 minutes.
Add the tomato paste and flour. Stir into the veggies. Cook for 5 minutes. In the meantime, preheat oven to 350 degrees.
Next, add the beef stock, red wine, garlic, thyme, rosemary, and bay leafs. Stir to combine. Transfer the short ribs back into the pot. Nestle the ribs into the braising liquid. Cover and transfer to the oven. Roast for two hours.
Remove from oven, gently stir in the chopped parsley, recover and roast for 60 more minutes.
Remove from oven, gently stir one last time, and roast for 60 minutes. This time, do not place the lid on the pot. Check every 15 minutes. At this point, the meat may burn and the gravy may get a little too thick. Remove from oven and serve once the gravy has reached your desired thickness.