Braised Short Ribs

6 lbs beef short ribs (boneless or with bone)
salt and fresh ground black pepper
1 T olive oil
3 med onions, chopped
4 large garlic cloves
2 C red wine
1 32 oz can tomatoes, smashed or stewed
1 1/2 C water or beef broth
1 zest of orange
fresh thyme and rosemary, to taste
1 t. allspice

Season dry ribs with salt and pepper.

In roasting pan, brown short ribs a few at a time over moderately high heat. Put on separate plate as they are done browning.

In same pan that you browned the ribs, add onions and sweat, add garlic and cook one minute. Add wine, tomatoes, broth, zest, herbs, and more salt and pepper and bring to boil. Add ribs back in and return to boil for a few more minutes.

Reduce heat and simmer, covered, for 3 1/2 to 4 hours. Remainder of braising liquid use as sauce.

Making this for my hubby's birthday, and since it is a favorite of his, thought I would share it here.