Braised Short Ribs

Chef Tom Colicchio is an expert with meat, and his tender, succulent braised short ribs are much in demand at his Craft restaurants in New York and Los Angeles. He marinates the short ribs along with vegetables in wine, then braises the ribs with fresh vegetables. At home, use the same vegetables in the marinade and the braise.

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

Note: Ingredients may have been altered from the original.

Directions at foodandwine.com

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