Recipe
Garlic Braised Short Ribs with Red Wine
For the original recipe and instructions, see: "Garlic Braised Short Ribs with Red Wine" at cooking.nytimes.com
Ingredients
- 2 tablespoons vegetable oil
- 5 pounds bone-in short ribs, at least 1 1/2 inches thick
- Kosher salt and freshly ground pepper
- 2 large heads garlic, halved crosswise
- 1 medium onion (about 10 ounces), chopped
- 4 ribs celery (about 8 ounces, chopped
- 2 medium carrots (about 6 ounces), chopped
- 3 tablespoons tomato paste
- 2 cups dry red wine (about half a bottle)
- 2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed
- 4 sprigs thyme
- 1 cup parsley, coarsely chopped
- ½ cup finely chopped chives
- 1 tablespoon finely grated lemon zest
Recipe Copyright
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