YIELD: 4 servings 2 lbs. short ribs 3 garlic cloves, smashed 1 bunch thyme 2 large onions, diced 2 large ribs celery, diced 2 bay leaves ½ cup red wine 2 cups chicken stock ¼ cup wildflower honey 1. Bring a large oven proof pot to medium heat on the stove. Lightly coat the bottom of the pot with oil and season the short ribs with salt and fresh pepper. Place short ribs on pan and sear on one side until golden ...
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