Active Time

　　45 min

　　Total Time

　　3 1/2 hr

　　

Ingredients

Makes 6 servings

　　1 (750-ml) bottle dry red wine

　　5 cups beef stock or broth

　　2 fresh thyme sprigs

　　12 small shallots (1 lb), peeled and trimmed

　　1 1/2 tablespoons vegetable oil

　　5 large garlic cloves, peeled

　　4 lb beef short ribs, cut into 1-rib pieces if necessary

　　1 tablespoon red currant jelly

　　1 lb carrots

　　1 lb zucchini

　　1 1/2 lb small (1 1/2-inch diameter) boiling potatoes

　　3 tablespoons all-purpose flour

　　

Step 1

Boil wine, broth, and thyme in a 6- to 7-quart wide heavy pot until reduced to about 5 cups, about 30 minutes, then pour through a fine sieve into a heatproof bowl.

　　

Step 2

Cook whole shallots in oil in cleaned pot over moderate heat, stirring frequently, until golden, about 6 minutes. Add garlic cloves and cook, stirring frequently, until garlic is golden and shallots are golden brown, about 2 minutes. Transfer with a slotted spoon to a plate, reserving fat in pot.

　　

Step 3

Pat ribs dry and season well with salt and pepper. Heat fat in pot over high heat, then sear ribs in 3 batches until browned on all sides, about 4 minutes per batch, transferring with tongs to a bowl. Pour off any fat in pan.

　　

Step 4

Return ribs, shallots, garlic, and reduced wine to pot with jelly and salt to taste, then simmer, covered, without stirring, 1 3/4 hours.

　　

Step 5

After meat has been simmering 1 1/4 hours, peel carrots, then cut carrots and zucchini diagonally into 1/2-inch-thick slices. Peel potatoes.

　　

Step 6

Add potatoes and carrots to pot (don't stir) and simmer, covered, until ribs are tender and potatoes and carrots are just tender, about 30 minutes.

　　

Step 7

Add zucchini to pot (don't stir) and simmer, covered, until just tender, about 6 minutes.

　　

Step 8

Transfer meat and vegetables with a slotted spoon to a large serving dish. Discard any loose bones and keep meat and vegetables warm, covered.

　　

Step 9

Skim fat from sauce and reserve 1 tablespoon fat. Stir reserved fat into flour in a small bowl to make a dry paste. Thin paste with 2 tablespoons warm sauce. Bring sauce to a boil and whisk in half of flour paste until thickened. (If necessary, whisk more paste into boiling sauce until thickened to desired consistency.) Simmer sauce, whisking occasionally, about 3 minutes. Pour over meat and vegetables.

　　Cooks'note:

　　•Ribs can be cooked, without zucchini, 1 day ahead. Cool in pot, uncovered, then chill, covered. Reheat in sauce, then add zucchini. Simmer, covered, until tender.