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| Braised Beef Short Ribs |
| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Monday, 28 July 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Short ribs are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs. Ingredients 3-4-lb. beef short ribs, cut into serving-size pieces Ground black pepper 1 tbsp. olive oil 2 stalks celery, coarsely chopped 1 large carrot, coarsely chopped 1 large onion, coarsely chopped 3 medium plum tomatoes, chopped 3 cloves garlic, minced 1 cup Beef Broth ½ cup dry red wine 2 tbsp. balsamic vinegar 1 tbsp. chopped fresh rosemary leaves or 1 tsp. dried rosemary leaves, crushed 1 bay leaf 2 tbsp. all-purpose flour ¼ cup water Preparation: Sprinkle ribs with black pepper. Heat oil in large skillet. Add ribs and cook until browned. Remove ribs.Add celery, carrot, onion, tomatoes and garlic and cook until tender. Add broth, wine, vinegar, rosemary, bay leaf and ribs. Heat to a boil. Cover. Cook over low heat 1 hr. 15 min. or until ribs are done. Remove ribs and keep warm. Mix flour and water. Add to pan juices. Cook and stir until mixture boils and thickens. Remove bay leaf. Serve ribs with sauce.
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