Red Wine–Braised Beef Short Ribs | Benny Crocker | Umami

Name: Red Wine–Braised Beef Short Ribs | Benny Crocker | Umami
Ingredients: 5 pounds (2.3kg) beef short ribs (see note); Kosher salt and freshly ground black pepper; 1 tablespoon (15ml) vegetable or other neutral oil; 2 celery ribs (about 3 1/2 ounces; 100g each), cut into 1/2-inch dice; 2 large carrots (about 8 ounces; 225g each), cut into 1/2-inch dice; 1 large (14-ounce; 400g) yellow onion, cut into 1/2-inch dice; 5 medium cloves garlic, smashed; 2 tablespoons (30ml) tomato paste; 1 (750ml) bottle dry red wine; 1 quart (940ml) good-quality brown beef stock, brown chicken stock, white chicken stock, or store-bought chicken stock (see note); 1 packet unflavored gelatin, such as Knox (2 1/2 teaspoons; 10g), only if using store-bought stock; 4 sprigs fresh thyme; 2 bay leaves; 1 (750ml) bottle ruby port wine; Slurry made from 1/2 teaspoon cornstarch mixed with 1 teaspoon water (optional)

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Benny Crocker kitabından Ben Bosch tarafından tarif.

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Ingredients

5 pounds (2.3kg) beef short ribs (see note)
Kosher salt and freshly ground black pepper
1 tablespoon (15ml) vegetable or other neutral oil
2 celery ribs (about 3 1/2 ounces; 100g each), cut into 1/2-inch dice
2 large carrots (about 8 ounces; 225g each), cut into 1/2-inch dice
1 large (14-ounce; 400g) yellow onion, cut into 1/2-inch dice
5 medium cloves garlic, smashed
2 tablespoons (30ml) tomato paste
1 (750ml) bottle dry red wine
1 quart (940ml) good-quality brown beef stock, brown chicken stock, white chicken stock, or store-bought chicken stock (see note)
1 packet unflavored gelatin, such as Knox (2 1/2 teaspoons; 10g), only if using store-bought stock
4 sprigs fresh thyme
2 bay leaves
1 (750ml) bottle ruby port wine
Slurry made from 1/2 teaspoon cornstarch mixed with 1 teaspoon water (optional)