Red Wine Braised Short Ribs

Emily Compson Trenbeath

"Melt-in-your-mouth tender, and best of all - just one pan!"
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Original recipe yields 4 servings

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  1. Butterfly each rib, then salt and pepper both sides.
  2. Heat a large sauce pan with olive oil and butter, and sear ribs on all sides, about 2-3 minutes each side.
  3. Add one whole sliced yellow onion on top of and around beef in pan, and cook another 3-4 minutes. Add red wine to deglaze pan to cover meat (about 1/2 a bottle or more depending on how many ribs you have.) Add garlic and bouquet garni (alternately, you can stuff the herbs in a coffee filter and tie it closed - 2 tbs sage, 1 tbs thyme, 2 bay leaves.)
  4. Bring to boil, then cover, simmer 2-3 hours, turning the meat occasionally. The meat should just fall apart when it's finished. When serving, finish with a dollop of butter on top and let it melt in.


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