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Braised Short Ribs Recipe

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This recipe for Braised Short Ribs is from Shelly's Kitchen, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!




˝ c flour
s & p to taste
4 lbs. bone in short ribs
3 T Olive Oil and 3 T Unsalted Butter
1 lg container TJ’S Mirapoix
4 cloves garlic chopped
2 bay leaves
3 T freeze dried parsley
1 c Pinot Noir wine
2 cans chicken broth
1 28 oz. can San Marzano tomatoes


Preheat oven to 350* Pat the short ribs with paper towel. Tie in both directions with kitchen twine (or have the butcher do it) Season the short ribs with garlic powder and s & p. Dredge the short ribs in the flour and tap off any excess.

In a large Dutch oven heat the olive oil and butter on Med Hi. Add the short ribs and brown on both sides, about 3 minutes each side. Remove the short ribs and reserve. In the same pot, add the Mirepoix, bay leaves, garlic, and additional s & p. Sauté until soft and translucent, about 8 minutes. Raise the heat to high, add the wine and deglaze the pan. Return the short ribs to the pan. Add the chicken stock, parsley, and tomatoes (squish the tomatoes by hand as you add them to the pot) Cover and place in the oven for about 2 ˝ hours.
Remove the Meat and Bay Leaves from the Dutch Oven. Use an emersion blender to puree the sauce. Place the short ribs in a foil pan, pour sauce over the meat. Cover and refrigerate overnight.

Next day preheat oven to 350* Bring short ribs to room temp. Skim off fat. Reheat for about 1 hour or until tender. Remove twine before serving




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