INGREDIENTS
2 tbsp
balsamic vinegar
2 larges
chile peppers
750 milliliters
dry cider
8 servings
fresh parsley
3 sprigs
fresh rosemary
4 cloves
garlic
8 servings
kosher salt
3 cups
low sodium chicken stock
3 tbsp
olive oil
1 large
onion
5 lb
short ribs
2 tbsp
tomato paste
1 cup
water