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Ingredients
  • 4 pounds boneless beef short ribs, trimmed and cut into 2-inch pieces
  • Salt
  • 1 tablespoon vegetable oil
  • 1 (750-ml) bottle Chianti
  • 1 cup water
  • 4 shallots, peeled and halved lengthwise
  • 2 carrots, peeled and halved lengthwise
  • 1 garlic head, cloves separated, unpeeled, and crushed
  • 4 sprigs fresh rosemary
  • 2 bay leaves
  • 1 tablespoon cracked black peppercorns, plus extra for serving
  • 1 tablespoon unflavored gelatin
  • 1 tablespoon tomato paste
  • 1 teaspoon anchovy paste
  • 2 teaspoons ground black pepper
  • 2 teaspoons cornstarch
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