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Ginger-Glazed Short Ribs by Jean-Georges

kept byPhil
recipe byThe New York Times

Only 6 steps, but takes 4 - 5 hours


3 cups dry red wine
7 to 8 pounds bone-in short ribs, separated into whole ribs
Kosher salt
2 whole heads garlic, papery outer skins removed, cut in half horizontally
5 large fresh shiitake mushroom caps, halved
2 carrots, peeled and chopped
2 medium yellow onions, peeled and quartered
1 celery stalk, chopped
1 4-inch piece fresh ginger, peeled and sliced crosswise 1/4-inch thick
About a dozen allspice berries, lightly crushed
1 cinnamon stick
1 sheet konbu, 5 inches by 6 inches (available at Japanese or health-food stores)
A dozen sprigs fresh thyme
6 to 8 cups chicken stock, homemade or low-sodium canned
6 tablespoons red wine vinegar



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