INGREDIENTS
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4 to 5 lb. beef short ribs, cut into 3-inch pieces
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Salt and freshly ground pepper, to taste
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3 Tbs. olive oil
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1 yellow onion, finely chopped
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2 cups dry red wine
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1 cup port or brandy
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2 cups chicken broth, plus more as needed
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1 lb. boiling potatoes, quartered
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2 carrots, peeled and cut into large chunks
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2 Tbs. minced fresh flat-leaf parsley