Braised Short Ribs with Riad
| Yield: | 1 Servings |
| Categories: |
| 3 | tb | Vegetable oil* |
| 6 | lb | Short ribs |
| Coarse salt and freshly ground pepper | ||
| 2 | Carrots; chopped | |
| 2 | Stalks celery; chopped | |
| 2 | md | Onions; chopped |
| 6 | Shallots; peeled and quartered | |
| 1 | tb | Tomato paste |
| 3 | tb | Flour |
| 1/2 | c | Ruby port wine |
| 4 | c | Cabernet Sauvignon; or other full-bodied, red wine |
| 1 | Head garlic; halved crosswise | |
| 1 | Boquet garni** | |
| 4 | c | Veal stock |
Advertisement