Wine-Braised Short Ribs | Tin Roof Bistro

Ingredients

• Five pounds short ribs
• Three tablespoons salt
• Three teaspoons freshly ground pepper
• Three tablespoons rice oil
• Two large carrots, peeled and cut 1/4-inch dice
• One large onion, peeled, cored and cut 1/4-inch dice
• One cup red wine vinegar
• Half-cup red wine
• Half-cup port
• Two and a half cups (20 ounces) chicken stock
• Third-cup honey
• Ten garlic cloves, peeled