Root Bones Short Rib Meatloaf with Tomato Jam recipes
Ingredients
- extra-virgin olive oil
- 6 pounds English-cut bone-in short ribs
- kosher salt
- freshly ground pepper
- 2 carrots, coarsely chopped
- 2 celery ribs, coarsely chopped
- 5 onions, 1 quartered and 4 halved and thinly sliced lengthwise (4 cups)
- 8 cups chicken or veal stock
- 1 tablespoon extra-virgin olive oil
- 2 medium shallots, finely chopped (1/2 cup)
- 1 garlic clove, minced
- 1 28-ounce can diced tomatoes
- 2 tablespoons sugar
- 1 tablespoon red wine vinegar
- kosher salt
- pepper
Instructions
Root & Bone’s Short Rib Meatloaf with Tomato Jam recipes serves 7 original recipe by Food & Wine.
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