Red Wine-Braised Short Ribs Recipe | Ina Garten | Food Network

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5 kilos very meaty bone-in beef brief ribs, minimize into 2-inch chunks

Good olive oil

Kosher salt and freshly floor black pepper

3 cups chopped leeks, white and lightweight inexperienced elements (3 leeks)

3 cups chopped celery (5 to six ribs)

2 cups chopped yellow onions (2 onions)

2 cups chopped unpeeled carrots (6 carrots)

1 1/2 tablespoons minced garlic (5 cloves)

1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or different dry purple wine

4 cups beef inventory, ideally do-it-yourself or Faculty Inn

1 cup canned crushed tomatoes, equivalent to San Marzano

1 (11.2-ounce) bottle Guinness draught stout

6 sprigs contemporary thyme, tied with kitchen string

Toasted baguette, for serving

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