Red Wine-Braised Short Ribs With Carrots

• Gluten free

• Meat

  • 5 lbs Meaty beef short ribs

• Produce

  • 2 Bay leaves
  • 2 lbs Carrots, small
  • 2 tbsp Chives, finely cut
  • 1 Leek, medium
  • 1 Onion, large
  • 3 tbsp Parsley

• Canned Goods

  • 4 cups Beef or chicken broth
  • 2 tbsp Tomato paste

• Baking & Spices

  • 2 Cloves, whole
  • 1 tsp Potato starch or cornstarch
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 2 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 2 cups Red wine, dry

Found on cooking.nytimes.com