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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. short ribs (on the bone)
- 12 sprigs thyme
- 2 rib celery
- 3 slices bacon
- 4 oz. unsalted butter
- 20 garlic cloves (halved)
- 5 chopped carrots (peeled)
- 20 whole black peppercorns (cracked)
- 1/3 cup flour
- 3 1/2 cups ruby port
- 2 cups chicken stock
- 4 bay leaves
- 4 sprigs rosemary
- 1/3 cup vegetable oil
- 3 heads garlic (halved)
- 8 shallots (diced)
- 2 onions (peeled, in eighths)
- 1/3 cup tomato paste
- 6 cups cabernet sauvignon
- 5 cups veal stock
- port wine (Reduction)
- flaky sea salt (or Maldon)
- kosher salt
- 4 cups dry red wine
- 4 sprigs thyme
- 1 bay leaf
- 2 cups ruby port
- 1/2 cup sugar
- pepper
- 1/4 cup minced garlic
- 1 Tbsp. thyme leaves
- 4 Tbsp. unsalted butter
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