Ingredients

• 1/4 cup olive oil
• 4 pounds boneless beef short ribs, cut into 2-inch pieces
• Kosher salt and freshly ground black pepper
• 2 medium yellow onions, cut into 1-inch pieces
• 6 cloves garlic, smashed and chopped
• 4 sprigs fresh oregano
• 4 sprigs fresh thyme
• 1/4 cup flour
• 4 cups beef broth
• 1 bottle red wine, preferably Cabernet Sauvignon
• 3 large carrots, chopped
• 3 large parsnips, chopped
• 2 pounds purple potatoes, scrubbed and halved
• 1 cup port wine
• 1/4 cup chopped fresh chives, optional, for garnish

Instructions

1. Watch how to make this recipe.
2. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. In batches, add the short ribs, sprinkle with salt and pepper, and brown on all sides, about 3 1/2 minutes per side. Remove to a plate and set aside.
3. Lower the heat to medium and add the onions, garlic, oregano and thyme; cook until fragrant, 2 to 3 minutes. Add the flour, stirring until completely combined. Add the beef broth and red wine, and return the seared short ribs to the pot. Bring to a simmer, partially cover, and cook until the meat begins to pull apart easily, 2 hours.
4. Stir in the carrots, parsnips, potatoes and port wine. Bring back to a simmer and cook, partially covered, until the vegetables are tender and cooked through, about 45 minutes.
5. Serve garnished with chopped chives.