Red Wine-Braised Short Ribs barefoot contessa

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Wildbill

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5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks

Good olive oil

Kosher salt and freshly ground black pepper

3 cups chopped leeks, white and light green parts (3 leeks)

3 cups chopped celery (5 to 6 ribs)

2 cups chopped yellow onions (2 onions)

2 cups chopped unpeeled carrots (6 carrots)

1 ½ tablespoons minced garlic (5 cloves)

1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine

4 cups beef stock, preferably homemade or College Inn

1 cup canned crushed tomatoes, such as San Marzano

1 (11.2-ounce) bottle Guinness draught stout

6 sprigs fresh thyme, tied with kitchen string

Toasted baguette, for serving

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