BRAlSED SHORT RIBS

Serves 6 to 8

3 tablespoons vegetable oil

6 pounds short ribs

Coarse salt and freshly ground pepper

2 carrots, chopped

2 stalks celery, chopped

6 shallots, peeled and quartered

1 tablespoon tomato paste

3 tablespoons flour

1/2 cup ruby port wine

4 cups full-bodied red wine, preferably Cabernet Sauvignon

1 head garlic, halved crosswise

1 bouquet garni consisting of 2 sprigs rosemary, 10 sprigs parsley, 8 sprigs thyme, and 2 bay leaves

4 cups veal stock

1. Heat oven to 375 degrees. Tie each short rib with kitchen string, and season with salt and pepper. Heat oil in a large Dutch oven over medium»high heat, and brown short ribs on each side, Remove short ribs, and cook carrots, celery, onions, and shallots until onions and shallots turn golden brown (5 to 10 minutes). Add tomato paste and flour, and cook 2 to 3 minutes.

2. Return short ribs to the pot, and deglaze with port and red wine. Cook until wine is reduced by two-thirds. To make the bouquet garni, bunch rosemary, parsley, thyme, and bay leaves together and tie the bundle with kitchen string. Add garlic, bouquet garni, and stock. Bring to a boil, cover, and transfer to oven for 3 hours, until meat is fork-tender.

3. Transfer short ribs to large platter. Strain sauce through a fine sieve or cheesecloth into a medium-size saucepan. Reduce sauce over medium heat until it thickens to a gravy-like consistency. Adjust seasoning, spoon sauce over short ribs, and serve.