INGREDIENTS
2 1/2 tbsp
Beef demi-glace
3
lbs Beef short ribs
3
Bay leaves
2
Carrots
2
stalks Celery
2 cups
Cherries, pitted frozen tart
1
Fennel, bulb
1
Onion
3
sprigs Rosemary, fresh
8
sprigs Thyme, fresh
4 cups
Chicken stock
1/3 cup
Balsamic vinegar
1
Salt and ground black pepper
4 tbsp
Olive oil
1 cup
Cherry cola
1 tbsp
Butter
1 cup
Burgundy wine