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Braised Beef Short Ribs
We LOVE this recipe!! I've made this several times and realized I didn't leave a review..As others have mentioned flouring the beef before browning really isn't necessary.
My Alterations:
I use 1/2 cup of beef broth, 1/2 cup of water and about a 1/3 cup of cabernet (I highly recommend adding the red wine). I also include chopped celery.
GREAT recipe, meat comes out sooo tender and falls right off the bone.
4 users found this review helpful
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Reviewed On:
Nov. 12, 2011
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