Preheat oven to 300 degrees. Heat oil in a large Dutch oven over medium-high heat. Add the onion, peppers, carrots, celery, and teaspoon of salt. Cook until the onion is softened and translucent.
Add the tomato paste and garlic and cook 2 minutes. Place the short ribs into the pot and toss in the bay leaves and thyme. Pour the wine and broth over the meat. Cover and put into the oven, cook for 4 hours.
Remove the pot from the oven onto a stovetop burner. Remove the meat and meat to a plate to cool. Skim the fat off the top of the liquid in the pot.
Turn the burner to simmer, remove bay leaves, and allow the liquid to simmer uncovered while you separate the meat from the bones and fat. Add the meat back to the pot and continue to simmer until reduced slightly, about 10 minutes.
Salt and pepper to taste and stir in the parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	483.94 Kcal (2026 kJ)
Calories from fat	348.6 Kcal
		% Daily Value*
Total Fat	38.73g	60%
Cholesterol	86.17mg	29%
Sodium	192.11mg	8%
Potassium	483.66mg	10%
Total Carbs	7.99g	3%
Sugars	2.97g	12%
Dietary Fiber	1.48g	6%
Protein	19.62g	39%
Vitamin C	26.3mg	44%
Vitamin A	0.7mg	22%
Iron	11.2mg	62%
Calcium	39.9mg	4%

Amount Per 100 g
Calories	180.81 Kcal (757 kJ)
Calories from fat	130.24 Kcal
		% Daily Value*
Total Fat	14.47g	60%
Cholesterol	32.19mg	29%
Sodium	71.78mg	8%
Potassium	180.71mg	10%
Total Carbs	2.99g	3%
Sugars	1.11g	12%
Dietary Fiber	0.55g	6%
Protein	7.33g	39%
Vitamin C	9.8mg	44%
Vitamin A	0.2mg	22%
Iron	4.2mg	62%
Calcium	14.9mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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