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Old 09-10-2003, 04:16 AM
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Braised Short Ribs in Red Wine sauce

Originally posted by Jennie in Aug 2003 WFD

Braised Short Ribs in Red Wine sauce

this will make 3 lbs of ribs... adjust will need about 2 pieces per serving.

3 lbs short ribs, trim off fat
2 T olive oil
1 to 2 T corn oil
1 - large onion, chopped
2 -3 stalks celery, chopped
2-3 carrots, peeled and chopped
4-5 cloves garlic, diced
1 HEAPING tablespoon tomato paste
1- 8 oz can Hunt's tomato sauce
3/4 cup low sodium beef broth
8 ounces dry red wine, ( I used Gallo Cabernet Sauvignon, about $5.50 a bottle)
1 teaspoon Worcestershire sauce
2 bay leaves
1 teaspoon rosemary leaves, fresh preferably, or dried
1 teaspoon thyme leaves, or a few sprigs of fresh thyme
2 Tablespoon chopped fresh parsley( preferably), divided ( you can use dried under protest, *chuckle*)

Trim fat from the ribs, and flour lightly.
Brown them in hot mix oils over med high heat until well browned on all sides.
Transfer to a plate when browned. Sprinkle lightly with salt and pepper to taste.

To the hot oil, add the carrots, celery and onion, saute until soft about 6 min, then add the garlic and saute about 1 min.

Add the wine, and stir, let it cook for about 3 min, then add the tomato paste, stir to dissolve, cook for one min, add the tomato sauce, worchestershire, and seasonings, using 1 Tablespoon of the parsley.
Cook for one minute or so, and transfer the sauce to a pan that will hold the ribs in a single layer. Spoon some sauce over the ribs, making sure the ribs are well sauced, cover the pan tightly with foil, and bake at 325 degrees for 3 hours. The meat will be fork tender and melt in your mouth.

When ready to serve, sprinkle with chopped parsley

Serve with mashed potatoes and stringbeans.
You can also serve with wide egg noodles.

Note.. The wine in this dish is essential. it's the wine that gives this dish its wonderful flavor. By letting the sauce boil early on when wine is added, it will dissipate the
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Old 04-06-2015, 03:51 AM
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Old 04-06-2015, 07:40 AM
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Oh, wow... does this ever sound like a delicious recipe! Thanks for the bump, CL.
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