Ina Garten's Red Wine–Braised Short Ribs

foodschmooze.org

Seasoned with love 58

5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks (see Ina's Pro tip below))

Good olive oil

Kosher salt and freshly ground black pepper

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

Fennel Chopped

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 ml) bottle Burgundy, Côtes du Rhône, 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 Tablespoon brown sugar

1 (11.2-ounce) bottle Guinness draught stout. Optional

6 sprigs fresh thyme snd rosemary tied with kitchen string

Creamy Blue Cheese Grits or Celery Root & Chickpea Puree (Ina's recipes), for serving

Note: Ingredients may have been altered from the original.

Directions at foodschmooze.org

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