Pot Roast-Style Short Ribs

This dish is from Chef Jackson Rouse of the Murphin Ridge Inn.

6 lbs DLM Natural Beef Bone-in Beef Short Ribs
Kosher salt and freshly ground black pepper
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 cup crushed tomatoes, canned
1/8 cup cider vinegar
2 Tbsp brown sugar
1 cup veal stock or beef stock
2 red onions, halved
3 cloves garlic, chopped
2 turnips, peeled and cut into 1-inch pieces
6 carrots, sliced into 1-inch pieces
2 celery stalks, sliced into 1-inch pieces
1 lb cremini mushrooms
6 sprigs fresh thyme
2 bay leaves

Season all sides of the short ribs with a fair amount of salt and pepper. In a large Dutch oven or other large, heavy pot that has a tight cover, heat the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on all sides; this may have to be done in batches. Once browned, remove ribs to a clean pate and pour off all but 1 tablespoon of fat. Place ribs back in pan and add the tomatoes, cider vinegar, Marsala wine, sugar, and stock. Scatter the vegetables and mushrooms around the short ribs, season with salt and pepper, add thyme and bay leaves. Cover the pot and reduce the heat to low. Braise for about 2½ hours (check tenderness after 2 hours), basting every 30 minutes with the pan juices, until the beef is fork tender. Arrange short ribs on a platter surrounded with the vegetables.