Molly O'Neill's Beef Broth

• 5 pounds beef short ribs
• 2 medium onions, peeled and chopped
• 2 carrots, peeled and chopped
• 2 ribs celery, chopped
• 4 quarts water
• 2 cloves garlic, peeled and chopped
• 1 cup red wine
• 1 tablespoon kosher salt

1. Preheat oven to 400 degrees.
2. Divide the ribs, onions, carrots and celery between 2 large roasting pans and roast, stirring twice, for 30 minutes.
3. Transfer to a stockpot and add the water and garlic.
4. Deglaze the roasting pan with the wine and add to the pot.
5. Bring to a boil.
6. Lower heat and simmer, skimming as needed, for 2 hours.
7. Strain, reserving the ribs and discarding the vegetables.
8. Degrease the broth and stir in salt.
9. When cool enough to handle, pull the meat off the bones, cut into large chunks and save for another use, or use in soup.

onions, carrots, celery, water, garlic, red wine, kosher salt

Taken from cooking.nytimes.com/recipes/7563 (may not work)