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Wine Braised Beef Short Ribs Recipe

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This recipe for Wine Braised Beef Short Ribs, by , is from Your Mama's Keepsake CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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Category:
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Ingredients:  
Ingredients:  
5 lbs Beef short ribs, bone-in
2 Bay leaves, fresh or dried
3 Carrots, medium
2 Celery stalks
10 sprigs Flat-leaf parsley
1 head Garlic
3 Onions, medium
4 sprigs Oregano
2 sprigs Rosemary
8 sprigs Thyme
4 cups Beef stock, low-salt
1 tbsp Tomato paste
3 tbsp All-purpose flour
1 Kosher salt and freshly ground black pepper
3 tbsp Vegetable oil
1 750-ml bottle Red wine, dry

Directions:
Directions:
Preheat oven to 350. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender, 22 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

 

 

 

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