INGREDIENTS
5 lb
short ribs
1 tsp
kosher salt
1 tsp
ground pepper
3 Tablespoons
vegetable oil
2
celery stalks
1
vidalia onion
2
shallots
12 media
baby carrots
3 Tablespoons
flour
2 tsp
kosher salt
1 Tablespoon
tomato paste
2 Tablespoons
garlic paste
1 tsp
ground mustard
1/4 tsp
red pepper flakes
3 cups
cabernet sauvignon
4 cups
beef stock
6 sprigs
fresh thyme
4 sprigs
oregano
4 sprigs
fresh rosemary
2
fresh bay leaves