Ingredients:

• ¼ cup diced pancetta or bacon
• 6 pounds bone in short ribs
• 1 ½ cups finely chopped onion
• ¼ cup finely chopped shallots
• 1 cup finely chopped celery
• 1 cup finely chopped carrots
• 3 garlic cloves, minced
• 2 cups dry red wine
• 3 cups chicken or beef broth or a mixture
• 2 cups chopped drained canned diced tomatoes
• 2 tablespoons chopped fresh parsley
• 1 large fresh thyme sprig
• 1 bay leaf
• 1 teaspoon finely chopped fresh rosemary
• Chopped Italian parsley for garnish

Instructions:

1. Heat heavy large pot over medium heat.  Add pancetta or bacon and sauté until crisp.  Transfer to paper towels to drain.
2. Dry ribs and sprinkle with salt and pepper.  Working in batches, brown the ribs in the drippings.  Transfer to a plate.
3. Add onions and next four ingredients to pot.  Cover, reduce heat to medium and cook until veggies are soft, stirring occasionally about 10 minutes.
4. Add the wine.  Foil uncovered until liquid is reduced by half.  Add the broth tomatoes, parsley, thyme, and bay leaf.  Return ribs to the pot and cover partially and simmer for 1 ½ hours.
5. Uncover and simmer until rib meat is tender, about 1 ½ hours longer.  Discard bay leaf and skim fat off.  Add rosemary and let the dish sit for about 5 minutes.