Grilled Braised Short Ribs

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
280
FAT
32%
CHOL
4%
SOD
7%

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Ingredients for 4 servings

Freshly ground black pepper

1 slab short ribs with bones, about 3 pounds

3 cups dry red wine

1/2 cup diced onions

12 cloves garlic, crushed

1 bay leaf

2 cups veal, mushroom or chicken stock

1/2 cup diced carrots

1/3 cup red wine vinegar

1 tablespoon unsalted butter, softened

Coarse salt

2 tablespoons extra virgin olive oil

1/2 cup diced leeks

2 sprigs fresh thyme

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