Season the meat with salt and pepper and dredge it in the flour, tapping off any excess. Heat 3 tablespoons of the olive oil in a large enameled cast-iron casserole. Add half of the meat and brown it well on all sides, about 10 minutes; transfer to a large plate. Add 2 more tablespoons of the olive oil and brown the remaining meat. Transfer the meat to the plate and discard the oil.
Add the remaining 3 tablespoons of olive oil to the casserole and heat it. Add the bay leaves and cook until lightly browned, about 20 seconds. Add the carrots, celery and onion and cook over moderate heat, stirring frequently, until barely softened, about 7 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring occasionally, until lightly browned, about 1 minute. Stir in the Madeira, scraping up the browned bits from the bottom of the casserole.
Add the beef stock and bring to a boil. Stir in the meat and bring to a simmer. Cover partially and cook over moderately low heat until the meat is very tender, 2 1/2 to 3 hours. Stir occasionally. Make sure that there is always at least 1 inch of liquid in the casserole. Add water if necessary. Skim off the fat and discard the bay leaves. Sprinkle with the parsley and serve with the Parslied">http://www.foodandwine.com/recipes/parslied-potatoes">Parslied Pototoes.
The short ribs can be refrigerated for up to 4 days. Add the parsley just before serving.
Accompany these succulent short ribs with an equally rich, mouth-filling red from Portugal.
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