Red Wine-Braised Short Ribs Recipe | Cook the Book

Serves: 4 Save

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

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Directions

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