From: Executive chef Micah Willix, Ecco, Atlanta. Yield: 4 servings. PEPPERS: 8-12 piquillo peppers, canned, roasted 12 oz. braised short rib 6 oz. braising liquid BRAISED SHORT RIBS: 2 lb. short ribs 1⁄2 lb. carrots, cut into 1⁄2-inch chunks 1⁄2 lb. celery, cut into 1⁄2-inch chunks 1⁄2 lb. onion, cut into 1⁄2-inch chunks 5 cloves garlic 1 Tbsp. thyme 2 cups red wine 1 qt. beef broth to taste, salt and pepper 1⁄4 cup extra virgin olive oil 1⁄4 cup piquillo peppers, cut into 1⁄4” dice 1⁄4 ...

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