Braised Short Ribs

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Wolfgang Puck


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1 bottle Cabernet Sauvignon

2 tablespoons vegetable oil

6 portions beef short ribs, trimmed

1 teaspoon black peppercorns, crushed


Fine matzoh meal, for dredging

10 cloves garlic, peeled

8 large shallots, peeled, trimmed, rinsed, split, and dried

2 medium carrots, peeled, trimmed, and cut into 1-inch lengths

2 stalks celery, peeled, trimmed, and cut into 1-inch lengths

1 medium leek, white and light green parts only, coarsely chopped

6 sprigs Italian parsley

2 sprigs thyme

2 bay leaves

2 tablespoons tomato paste

2 quarts unsalted beef stock or chicken stock

Freshly ground white pepper

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