YIELD: 6 servings 4 beef short ribs (approximately 20 oz. each) 2 tsps. salt 1 tsp. coarsely ground pepper 3 Tbsps. vegetable oil 5 cloves garlic, peeled and halved 4 shallots, sliced ¼” thick 3 medium carrots, roughly chopped 1 medium onion, roughly chopped 2 large ripe mangos, cubed 3 Tbsps. tomato paste 4 cups ruby port 4 cups red wine 6 cups chicken or beef stock 6 sprigs fresh thyme 1 bay leaf For the Mango Salsa: 2 large ripe mangos, ¼” ...
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