Barefoot Contessa | Red Wine-Braised Short Ribs | Recipes

Ingredients

• 5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
• Good olive oil
• Kosher salt and freshly ground black pepper
• 3 cups chopped leeks, white and light green parts (3 leeks)
• 3 cups chopped celery (5 to 6 ribs)
• 2 cups chopped yellow onions (2 onions)
• 2 cups chopped unpeeled carrots (6 carrots)
• 1½ tablespoons minced garlic (5 cloves)
• 1 (750-ml) bottle Burgundy, Côtes du Rhône, Chianti, or other dry red wine
• 4 cups beef stock, preferably homemade, or College Inn
• 1 cup canned crushed tomatoes, such as San Marzano
• 1 (11.2-ounce) bottle Guinness draught stout
• 6 sprigs fresh thyme, tied with kitchen string