INGREDIENTS
4
boneless short ribs, boneless
1
Bay leaf
1
Carrot, medium
1
Carrot, large
5
sprigs Flat-leaf parsley
1
Onion, medium
8
Potatoes, mini
1
sprig Rosemary, fresh
4
sprigs Thyme, fresh
1 1/2 cups
Chicken broth
1 tbsp
Tomato paste
1 tbsp
Flour
1 tbsp
Olive oil
1 1/2 cups
Red wine, dry