准备

• 位置在烤箱的中心架和热the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.Add the remaining 1 Tbs. oil, carrots, celery, and onions to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Add bay leaves and garlic and cook, stirring, until well distributed and fragrant, about 1 minute.

  将1/2杯红酒倒入锅中并煮熟，搅拌以刮擦锅底上的任何褐色碎片，直到将液体降低至约2汤匙，约1分钟。

  Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour 1-3/4 cups water, the beef broth, and the remaining red wine over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.

  将液体煮沸，盖上盖子，然后将锅放入烤箱中。煮，用钳子大约每40分钟转动肋骨，直到叉嫩，大约2-3/4小时。（肉可能在烹饪中途掉落大部分骨头；这并不意味着肋骨是完全嫩的。）

  Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and add the vinegar.

  Serve the ribs with the sauce spooned over.

提前提示

最好每天（或至少几个小时）出于几个原因，最好每天（或至少几个小时）。首先，这使您可以冷却调味料，以便可以彻底弄清楚酱汁。另外，味道只会随着时间的流逝而变得更好。要重新加热，将肉放在烤盘中，用箔纸盖住，然后放入350°F烤箱中。在炉灶上重新加热酱汁。