https://www.copymethat.com/r/9QKyNRKkk/red-wine-braised-short-ribs-with-carrots/
66125152
3vLBf17
9QKyNRKkk
2024-05-05 02:41:10
Red Wine-Braised Short Ribs with Carrots
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Ingredients
- 5 pounds meaty beef short ribs, cut flanken- or English-style
- Salt and pepper
- Olive oil
- 1 large onion, peeled and halved
- 2 whole cloves
- 2 bay leaves
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 4 cups beef or chicken broth, heated
- 2 pounds small carrots, peeled and cut in 2- or 3-inch lengths of roughly equal thickness
- 1 medium leek, white and tender green parts, cut in 1-inch dice (about 2 cups)
- 2 tablespoons unsalted butter
- 1 teaspoon potato starch or cornstarch, dissolved in 2 tablespoons cold water (optional)
- 3 tablespoons chopped parsley, for serving
- 2 tablespoons finely cut chives, for serving
Steps
Directions at cooking.nytimes.com
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