RED WINE-BRAISED SHORT RIBS

“This may be my favorite recipe ever,” says Garten. “When it’s really cold, a hearty stew of beef short ribs simmered with a whole bottle of wine, a bottle of Guinness and lots of vegetables, served over Creamy Blue Cheese Grits, is the most comforting dinner you can imagine.”

Preheat oven to 425°F. Place 5 lb meaty bone-in beef short ribs, cut into 2-inch chunks, on a sheet pan; brush tops with olive oil. Sprinkle with 1½ Tbsp kosher salt and 1½ tsp freshly ground black pepper. Roast 20 minutes; remove from oven. Reduce temperature to 325°F. Meanwhile, heat ¼ cup olive oil in a large (12-inch) Dutch oven over medium. Add 3 cups chopped leeks, white and light green parts, 3 cups chopped celery, 2 cups chopped yellow onions and 2 cups chopped unpeeled carrots. Cook over medium until tender, about 20 minutes, stirring occasionally. Add 1½ Tbsp minced garlic; cook 1 minute. Add 1 (750-ml) bottle dry red wine (such as Burgundy, Côtes du Rhône or Chianti), bring to a boil, reduce heat to medium and simmer 10 minutes, until liquid is reduced. Add 1 quart unsalted beef stock (Garten likes College Inn if she’s not making her own stock), 1 cup canned crushed tomatoes (such as San Marzano), 1 (11.2-oz) bottle Guinness Draught Stout, 6 thyme sprigs tied with kitchen string, 1 Tbsp salt and 1½ tsp black pepper. Add ribs to pot, along with juices and seasonings from sheet pan. Bring to a boil, cover and cook in oven 1 hour. Uncover and cook for 1 more hour, until meat is tender. Transfer short ribs to a plate with a slotted spoon; discard thyme bundle and any bones that have separated from meat. Simmer sauce on stove for 20 minutes. Skim some of fat off top; discard. Return ribs to pot, heat 5 minutes, and taste for seasonings. Serve hot in shallow bowls spooned over Creamy Blue Cheese Grits, with extra sauce on the side. Serves 6.