**Ingredients:**
- 2 pounds (907 grams) beef short ribs, cut into 3-4 inch pieces
- 1 large onion, sliced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 8 ounces (227 grams) mushrooms, quartered
- 4 cloves garlic, chopped
- 1 pinch red pepper flakes (optional)
- 3 cups (710 milliliters) beef broth
- 2 cups (473 milliliters) dry red wine (or more broth)
- 2 tablespoons tomato paste
- 2 heads of garlic, tops removed
- 2 tablespoons balsamic vinegar
- 2 bay leaves
- 1 teaspoon chopped thyme (or ½ teaspoon dried thyme)
- 1 teaspoon chopped rosemary (or ½ teaspoon dried rosemary)
- 2 tablespoons chopped parsley
**Directions:**
1. In a large, oven-safe saucepan, brown the beef over medium-high heat for about 3-4 minutes per side. Set aside and drain off all but 2 tablespoons of grease.
2. Add onions, carrots, celery, and mushrooms. Cook until tender, about 7-10 minutes.
3. Add garlic and red pepper flakes, cook until fragrant, about 1 minute.
4. Pour in broth, wine, tomato paste, heads of garlic, balsamic vinegar, bay leaves, thyme, rosemary, and beef. Bring to a boil, then reduce heat, cover, and simmer until beef is fall-apart tender, about 2-3 hours. (Alternatively, transfer the pot to a preheated 350°F/180°C oven and roast covered until tender, about 2-3 hours. OR transfer everything to a slow cooker and cook on low for 8-10 hours or on high for 3-4 hours.)
5. Remove bay leaves, season with salt and pepper to taste, and serve over mashed potatoes, mashed celery root, mashed parsnips, pasta, etc. Serve with bread to soak up the sauce. Squeeze roasted garlic out of heads, sprinkle with parsley, and enjoy!
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