Cabernet Braised Short Ribs Off-the-Bone | Josh Cellars

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