Cabernet Braised Short Ribs Off-the-Bone
“I love cooking, but most of all when the recipe calls for wine. Our Cabernet Sauvignon shines as this dish’s secret ingredient and perfectly complement...
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Cooking tools:
- Roasting pan
- Fine-mesh sieve
- Pepper mill
- Saute pan
- Saucepan
- Tongs
- Chef's knife
- Cutting board
- Oven
- Stove
- Refrigerator
- Freezer
- Aluminum foil
- Spatula
- Wooden spoon
- Spoon
- Fork
- Measuring cup
- Serving platter
- Serving bowl
- Mixing bowl
- Pot
Ingredients
- 5 to 7 pounds short ribs
- Sea salt
- Freshly ground black pepper
- 3 to 4 cups homemade chicken stock
- 3 tablespoons olive oil
- 3 large leeks, white and pale green parts, roughly chopped
- 6 to 8 cloves garlic, peeled and smashed
- 2 carrots, peeled, and roughly chopped
- 5 plum tomatoes, roughly chopped
- Handful of thyme sprigs, about 8
- Handful of Italian parsley sprigs, about 6
- 3 fresh bay leaves
- 1½ cups Cabernet
- 8 to 12 baby carrots, boiled or roasted, for garnish
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