|
Bouquet Garni
|
1 large
slice of bacon
Hickory Smoked Bacon Options
|
|
2 sprigs
rosemary
|
|
6 sprigs
fresh thyme
|
|
2
bay leaves
|
|
2
celery stalks, trimmed
|
|
Ribs
|
6
beef short ribs
Bryan's Steaks/Short Ribs Options
|
|
salt
|
|
freshly ground pepper
|
|
1/4 cup
vegetable oil
|
3
carrots, peeled and cut 1-inch pieces
Peeler Selections Options
|
|
1 large
yellow onion, cut into 1-inch pieces
|
15 cloves
garlic, peeled and halved
Peeler Selections Options
|
6 large
shallots, peeled and chopped
Tools for Shallots Options
|
|
15
black peppercorns, cracked
|
4 tablespoons
all-purpose flour
Dispensers and Storage Options
|
|
4 tablespoons
tomato paste
|
|
2 bottles (about 7 cups)
dry red wine, such as cabernet sauvignon
|
|
4 cups
ruby port
|
|
5 cups
low sodium beef broth
|
|
6 cups
low sodium chicken broth
|
|
5 large (about 1 pound)
plum tomatoes, halved
|
|
Garlic-Thyme Brown Butter
|
|
3 tablespoons
unsalted butter
|
|
1 tablespoon
chopped garlic
|
|
2 teaspoons
chopped fresh thyme leaves
|