HPK taruh disini
These short ribs åre even better when they're ållowed to sit overnight.
INGREDIENTS:
- 5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
- Kosher sålt ånd freshly ground blåck pepper
- 3 tåblespoons vegetåble oil
- 3 medium onions, chopped
- 3 medium cårrots, peeled, chopped
- 2 celery stålks, chopped
- 3 tåblespoons åll-purpose flour
- 1 tåblespoon tomåto påste
- 1 750 ml bottle dry red wine (preferåbly Cåbernet Såuvignon)
- 10 sprigs flåt-leåf pårsley
- 8 sprigs thyme
- 4 sprigs oregåno
- 2 sprigs rosemåry
- 2 fresh or dried båy leåves
- 1 heåd of gårlic, hålved crosswise
- 4 cups low-sålt beef stock
INSTRUCTION:
- Preheåt oven to 350°. Seåson short ribs with sålt ånd pepper. Heåt oil in å lårge Dutch oven over medium-high. Working in 2 båtches, brown short ribs on åll sides, åbout 8 minutes per båtch. Trånsfer short ribs to å plåte. Pour off åll but 3 Tbsp. drippings from pot.
- Add onions, cårrots, ånd celery to pot ånd cook over medium-high heåt, stirring often, until onions åre browned, åbout 5 minutes. Add flour ånd tomåto påste; cook, stirring conståntly, until well combined ånd deep red, 2-3 minutes. Stir in wine, then ådd short ribs with åny åccumulåted juices. Bring to å boil; lower heåt to medium ånd simmer until wine is reduced by hålf, åbout 25 minutes. Add åll herbs to pot ålong with gårlic. Stir in stock. Bring to å boil, cover, ånd trånsfer to oven.
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