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Ingredients
  • 2 tablespoons canola oil
  • 6 flanken-style short ribs with bones, cut 2-inches thick (about 4 pounds); see Note
  • Kosher salt
  • Freshly ground black pepper
  • 1 large onion, finely chopped
  • 2 carrots, sliced
  • 3 celery ribs, sliced
  • 3 garlic cloves, thickly sliced
  • 1 (750-milliliter) bottle dry red wine, such as Cabernet Sauvignon
  • 4 thyme sprigs
  • 3 cups chicken stock
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