Red-Wine-Braised Short Ribs With Carrots | Oregonian Recipes

Ingredients

• 8 pounds short ribs
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• 1 large onion, diced fine
• 2 medium celery ribs, diced fine
• 2 large carrots, peeled and diced fine
• 10 cloves garlic, peeled and chopped
• 1/4 cup tomato paste
• 1 ounce dried porcini mushrooms, rinsed (optional)
• 1 14-ounce can diced tomatoes, drained
• 1 750-milliliter bottle dry red wine
• 2 bay leaves
• 6 sprigs thyme
• 1 fresh pig's foot, split (optional)
• 8 cups chicken broth
• 4 carrots, peeled and sliced on bias into 1/4-inch-thick coins
• 1 large onion, peeled and sliced pole-to-pole into 1/4-inch-thick slices
• 1 sprig rosemary (optional)
• 1/4 cup chopped fresh Italian (flat-leaf) parsley