Red Wine-Braised Short Ribs Recipe | Cook the Book

Ingredients (15)

• Four 12- to 14-ounce boneless beef short ribs
• Kosher salt and freshly ground black pepper
• 1/4 cup vegetable oil
• 2 carrots, cut into large dice
• 2 celery ribs, cut into large dice
• 1 yellow onion, cut into large dice
• 2 tablespoons tomato paste
• One 750-ml bottle dry red wine
• 2 cups port
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 bay leaf
• 2 quarts veal stock or chicken stock
• 2 tablespoons sherry vinegar
• 2 tablespoons chopped fresh flat-leaf parsley