Braised Short Ribs with Rosemary

5 lb. meaty beef short ribs
Salt and pepper
2 Tbsp. oil
3 cloves garlic
1 1/2 cups red wine
4 cups beef or chicken broth
3 bay leaves
3 sprigs rosemary
6 medium carrots
1 1/2 lb. nugget potatoes
1 lb. chippollini or pickling onions
Cornstarch

Cut short ribs into individual ribs. Season with salt and pepper.
Heat 1 Tbsp. oil over high heat. Brown ribs in batches, adding more oil if necessary.
When all ribs have been browned, saute garlic but do not burn.
Add wine and simmer, scraping up brown bits. Add broth and bring to a boil.
Add browned ribs, bay leaves and rosemary. Cover, turn down heat and simmer for 1 1/4 hours, stirring occasionally.
Meanwhile, peel carrots and cut into 3/4" chunks. Scrub potatoes, leave whole.
Blanch chippollini or pickling onions for 30 seconds and cool in cold water. Peel and trim ends.
When beef is almost tender, add vegetables. Simmer for another 20 to 30 minutes.
Thicken with a mixture of cornstarch and cold water.
Season with salt and pepper.

Makes 8 servings