INGREDIENTS
4 cups
beef stock
5 lb
bone-in beef short ribs
3 media
carrots
2
celery stalks
750 milliliters
dry red wine
10 sprigs
flat-leaf parsley
3 tbsp
flour
2
fresh bay leaves
1 head
garlic
6 servings
kosher salt
3 media
onions
4 sprigs
oregano
2 sprigs
rosemary
8 sprigs
thyme
1 tbsp
tomato paste
3 tbsp
vegetable oil