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Slow-Cooked German Short Ribs

Reviewed: Jan. 27, 2013
Made this on an ice cold New England Sunday. It came out great. I used 4 lbs of short ribs and upped everything a bit and doubled the red wine. My ending sauce was fairly thick and I considered not using the final flour and water mix. In hindsight I would have been right but it still came out fine. Next time no flour :).
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