Wine-Braised Short Ribs With Parsnips, Carrots, And Artichokes

By Sunset
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6 medium carrots, peeled

3 medium parsnips, peeled

3 celery stalks

6 pounds beef short ribs*, large pieces of fat trimmed

About 1 tsp. salt, divided

About 1 tsp. freshly ground black pepper, divided

1 tablespoon olive oil

2 large onions, finely chopped

About 1/2 cup chopped flat-leaf parsley, divided, plus sprigs for garnish

3 cups dry red wine

2 cups canned crushed tomatoes, preferably fire-roasted

1 head garlic, cloves separated and peeled

6 sprigs fresh rosemary, each 6 in. long

3 tablespoons fresh lemon juice

3 pounds baby artichokes

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