Red Wine-Braised Short Ribs with Vegetables

Red Wine-Braised Short Ribs with Vegetables
Photo by Romulo Yanes

Ingredients

  • 5 cups beef stock or broth
  • 2 fresh thyme sprigs
  • 5 large garlic cloves
  • 4 pounds beef short ribs
  • 1 pound carrots
  • 1 pound zucchini
  • 1 ½ pounds small boiling potatoes
  • + 5 more ingredients
    • 1 750-ml bottle dry red wine
    • 1 ½ tablespoons vegetable oil
    • 3 tablespoons all-purpose flour
    • 12 small shallots
    • 1 tablespoon red currant jelly

Boil wine, broth, and thyme in a 6- to 7-quart wide heavy pot until reduced to about 5 cups, about 30 minutes, then pour through a fine sieve into a heatproof bowl. Cook whole shallots in oil in cleaned pot over moderate heat, stirring frequently, until golden, about 6 minutes. Add garlic cloves ...

View full recipe at Epicurious

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