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Ingredients
US|METRIC
4 SERVINGS
- 4 sprigs thyme
- 2 sprigs rosemary
- 1 bay leaf
- 3 Tbsp. olive oil
- 2 1/2 tsp. kosher salt (divided)
- 5 lb. bone-in beef short ribs (cut in 4-inch single bone pieces)
- 1/2 cup flour
- 1 red onion (finely chopped)
- 1 celery stalk (finely chopped)
- 2 carrots (peeled and finely chopped)
- 1/4 cup tomato paste
- 750 mL red wine (preferably Barolo or Nebbiolo)
- 2 cups low sodium beef broth
- 1 Parmesan rind (3-inch)
- 1 bulb fennel (thinly shaved on a mandolin)
- 1 cup baby arugula (roughly chopped)
- 1 tsp. lemon juice (freshly squeezed)
- 2 tsp. olive oil
- 1/4 tsp. kosher salt
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