I love the aroma of slow simmering foods on a cool Autumn afternoon.  This is pure comfort food.

3 T EVOO
3 onions, chopped
3 14-oz. cans petite diced tomatoes w/juices
5 carrots, halved lengthwise & sliced into 1/4″ slices
4 lbs. beef short ribs
2 garlic cloves, minced
1 1/2 C dry red wine
2 t dried basil, crumbled
1 t dried thyme, crumbled
salt and pepper to taste
cooked egg noodles as an accompaniment
2 T minced parsley for garnish

• Season the ribs liberally with salt and pepper. Heat the oil in a dutch oven over medium high heat until hot but not smoking.  Brown the ribs, in batches if necessary, and tranfer them to a platter using tongs once they are browned.
• In the oil remaining in the pan heat the onion  and garlic until soft, about 2 or 3 minutes,  being careful to adjust the heat to prevent them from browning.  Sprinkle lightly with salt to help them soften.  
• Return the ribs and any accumulated juices from the platter to the pan.  Stir in the tomatoes with their juice, the wine, carrots, basil, thyme and salt and pepper to taste.
• Bring to a boil, cover tightly, remove from stovetop and place in a preheated 350 oven and braise for 2 1/2 hours.
• To serve, arrange noodles on a platter, top them with the short ribs and carrots, and garnish with the chopped parsley.

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