Braised Short Ribs
"Chef Way Tom Colicchio is a master with meat, and his tender, succulent braised short ribs are much in demand at his Craft restaurants. He marinates the short ribs along with vegetables in wine, then discards those vegetables and braises the ribs with fresh vegetables. Easy Way Use the same vegetables in the marinade and the braise. Plus: F&W's Beef Cooking Guide..."
INGREDIENTS
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2 tablespoons canola oil
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6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds); see Note
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Kosher salt and freshly ground pepper
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1 large onion, finely chopped
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2 carrots, sliced
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3 celery ribs, sliced
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3 garlic cloves, thickly sliced
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One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon
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4 thyme sprigs
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3 cups chicken stock
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