Ingredients
2 large cloves garlic, smashed and peeled
2 large sprigs thyme
2 strips orange zest (about 1 inch wide, 3 to 4 inches long)
2 bay leaves
1/4 tsp. allspice berries, coarsely crushed in a mortar or with the side ofa chef's knife
1/4 tsp. black peppercorns
4 whole cloves
1 750-ml bottle hearty, dry red wine such as Zinfandel
4 to 5 lb. meaty bone-in beef short ribs, preferably English style
1-1/2 tsp. kosher salt; more as needed
3 Tbs. extra-virgin olive oil
1 medium to large yellow onion, coarsely chopped
1 medium celery stalk, coarsely chopped
1 medium carrot, peeled and coarsely chopped
Freshly ground black pepper
2 Tbs. tomato paste
2 cups homemade or low-salt canned beef or chicken broth
2 Tbs. red-wine vinegar; more to taste
Fine Cooking
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2 large sprigs thyme
2 strips orange zest (about 1 inch wide, 3 to 4 inches long)
2 bay leaves
1/4 tsp. allspice berries, coarsely crushed in a mortar or with the side ofa chef's knife
1/4 tsp. black peppercorns
4 whole cloves
1 750-ml bottle hearty, dry red wine such as Zinfandel
4 to 5 lb. meaty bone-in beef short ribs, preferably English style
1-1/2 tsp. kosher salt; more as needed
3 Tbs. extra-virgin olive oil
1 medium to large yellow onion, coarsely chopped
1 medium celery stalk, coarsely chopped
1 medium carrot, peeled and coarsely chopped
Freshly ground black pepper
2 Tbs. tomato paste
2 cups homemade or low-salt canned beef or chicken broth
2 Tbs. red-wine vinegar; more to taste
Description
Marinating The Ribs Overnight Leaves The Meat Deeply Infused With The Flavors Of Wine And Spice, And The Red Wine Helps The Beef Brown Beautifully, Giving The Whole Dish A Deeper Color.
Fine Cooking
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