Ingredients

Serves 6 to 8

　　6 pounds beef short ribs, cut into 1-rib pieces

　　1 tablespoon olive oil

　　3 medium onions, chopped

　　4 large garlic cloves, minced

　　1 1/2 cups dry red wine

　　a 28- to 32-ounce can whole tomatoes including liquid coarsely puréed in a blender

　　1 1/2 cups beef broth

　　2 tablespoons Worcestershire sauce

　　six 3- by 1-inch strips fresh orange zest removed with a vegetable peeler

　　2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled

　　1/2 teaspoon salt

　　10 ounces pearl onions (about 2 cups), blanched in boiling water 2 minutes and peeled

　　a 1-pound bag peeled baby carrots

　　Garnish: finely chopped fresh parsley leaves

　　

Step 1

Pat short ribs dry and season with salt and pepper. In a heavy kettle (at least 6 quarts) heat oil over moderately high heat until hot but not smoking and brown ribs in batches, transferring with tongs to a large bowl.

　　

Step 2

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.

　　

Step 3

Add pearl onions and carrots, stirring and pushing down to make sure they are covered by liquid, and simmer, covered, 1 to 1 1/2 hours, or until meat is tender. Transfer meat, pearl onions, and carrots with a slotted spoon to a large bowl. Discard zest and boil braising liquid, stirring occasionally, until slightly thickened and reduced to about 5 cups. Return meat and vegetables to kettle and cook over low heat, stirring occasionally, until heated through. Stew may be made 3 days ahead and cooled uncovered before chilling covered. Reheat stew, adding water as necessary to thin sauce.

　　

Step 4

Serve stew sprinkled with parsley.