Red-Wine Marinated Braised Short Ribs

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 large sprigs thyme

1-1/2 tsp. kosher salt; more as needed

1 750-ml bottle hearty, dry red wine such as Zinfandel

1 medium carrot, peeled and coarsely chopped

4 whole cloves

2 Tbs. red-wine vinegar; more to taste

Freshly ground black pepper

1/4 tsp. black peppercorns

4 to 5 lb. meaty bone-in beef short ribs, preferably English style

2 strips orange zest (about 1 inch wide, 3 to 4 inches long)

2 cups homemade or low-salt canned beef or chicken broth

1 medium celery stalk, coarsely chopped

1/4 tsp. allspice berries, coarsely crushed in a mortar or with the side of a chef's knife

2 large cloves garlic, smashed and peeled

3 Tbs. extra-virgin olive oil

1 medium to large yellow onion, coarsely chopped

2 bay leaves

2 Tbs. tomato paste

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