Ingredients

1/2 cup canola oil

Kosher salt and freshly ground black pepper

5 pounds boneless short ribs, denuded (all surface fat removed; have your butcher do this)

1 cup dry sherry

4 carrots, peeled and roughly chopped

2 large onions, peeled and roughly chopped

8 stalks celery, peeled and roughly chopped

8 cloves garlic, unpeeled

1 bay leaf

About 8 cups (2 quarts) chicken stock or low-sodium chicken broth

For roasted carrots and caramelized onions

• 6 medium carrots (about 2 pounds) peeled, halved lengthwise, then halved horizontally
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola oil
• 3 medium Spanish onions, sliced crosswise into 1/4-inch-thick slices (about 6 to 7 cups)

Description

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