Chattanooga Times Free Press - Parade - - Parade Picks - Cover pho­tog­ra­phy by Melanie Dunea

“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.

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