6 pounds beef short ribs, cut into 1-rib pieces
Salt and freshly ground black pepper
I tablespoon olive oil
3 medium onions, chopped
4 large garlic cloves, minced
1 1/2 cups dry red wine
1 (28 to 32-ounce) can whole tomatoes including liquid (pureed in food processor)
1 1/2 cups beef broth
2 tablespoons Worcestershire sauce
6 (3 by 1-inch) strips fresh orange zest
2 tsps chopped fresh rosemary leaves or
10 ounces pearl onions (about 2 cups), blanched in boiling water 2 minutes and peeled (or frozen)
1 lb carrots, chopped into thick coins
Finely chopped fresh parsley leaves, for garnish
Pat short ribs dry and season with salt and pepper. In a heavy 6-quart kettle or stock pot, heat oil over moderately high heat, and brown ribs in batches, transferring with tongs to a large bowl.
Add chopped onions to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth, Worcestershire sauce, zest, rosemary, and salt and bring to a boil. Add ribs including any juices that have accumulated in bowl and simmer, covered, 30 minutes.
Add pearl onions and carrots, and simmer, covered, 3 1/2 to 4 hours, or until meat is tender.. Sprinkle with parsley.