Wine-Braised Short Ribs with Vegetables

3 medium carrots peeled
2 medium parsnips peeled
2 stalks celery
2 pounds beef short ribs
1/4 teaspoon salt
1/4 teaspoon salt
1 teaspoon oilive oil
1 large onion chopped
2 tablespoons chopped parsley
1 cup red wine
1 cup diced tomato
4 cloves garlic
9 inches fresh rosemary sprig
1 tablespoon lemon juice
1 pound Broccoli florets

1. Preheat oven to 375 degrees
2. Julianne carrots, parsnips and celery in 3 inch lengths.
3. Sprinkle short ribs all over with salt and pepper.  Heat olive oiil in 6-8 quart pot over med-high heat.  Brown ribs in oil in skillet on both sides, 5 minutes per side.  Transfer to roating pan.  Pour fat from pot and reserve.
4. Add 1 tablespoon fat or olive oil to skillet.  Add onions, stirring often, until lightly browned (8-10 min).  Spoon over ribs.  Add additional tablespoon fat or olive oil to pot with vegetables.  Cook, stirring often until golden (5-6 min).  Spoon into seperate bowl with uncooked broccoli, sprinkle with chopped parsley, salt and pepper.
5. Pour wine, tomatoes and remaining parsley into skillet.  Be sure to scrap the bottom.  Bring to boil over high heat. Pour over ribs, Scatter garlic cloves and rosemary on tip.  Cover tightly.  Braise in oven for 2 1/2 hours, turning meat every hour.
6. Add vegetable mixture to rib mixture in pan.  Cover and bake 25-30 minutes.

This is great served with mashed potatoes and Horseradish Beet Sauce.