short ribs bourguignon

Ingredients in this Recipe

1 (14 oz) can whole San Marzano tomatoes in juice, puréed
1 1/2 cups dry red wine
1 medium onion, finely chopped
1 tablespoon balsamic vinegar
1 tablespoon Banyuls vinegar or red wine vinegar
1 tablespoon vegetable oil
1 Turkish or 1/2 California bay leaf
1/2 teaspoon black pepper
2 garlic cloves, finely chopped
2 sprigs fresh thyme
3/4 teaspoon fine sea salt
4 (8 oz) pieces bone in beef short ribs
4 cups brown veal stock or 1/2 cup Demi Glace Gold concentrate (concentrate requires a dilution ratio of 1:8; 1/2 cup concentrate to 4 cups water)*
4 medium carrots, finely chopped

See Full Recipe at Smitten Kitchen