Red Wine-Braised Short Ribs with Vegetables

Ingredients

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

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