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EASY BRAISED SHORT RIB RECIPE
8 Pieces Shorts Ribs
2 Tbsp Rosted chopped garlic
1 Tbsp Italian seasoning
2 Cups Red wine
4 Cups Beef broth
16 oz Crushed canned tomato
1 1/2 tsp Fresh ground sea salt
1/2 tsp Fresh ground black pepper
14 oz Chopped celery carrot & onion
28 oz Canned diced tomato (drained)
1 Tbsp Garlic paste
Lightly salt and peeper ribs and braise in oil glazed pan on medium height heat until all sides of meat are browned. *Be sure to trim ribs if they are excessively fatty. If not, gravy will be oily.
Remove and place in baking pan
Add celery, carrots, onions, chopped garlic, garlic paste, and Italian seasonings to same pan you braised ribs in.
Sauté on medium high heat for several minutes until generously browned.
Add red wine and bring to a boil. Continue to cook on high for about 5 minutes.
Add beef broth and bring to a boil. Turn heat down to medium, and continue to cook for several minutes.
Add crushed tomatoes, diced tomatoes, salt, and pepper. Bring to a boil.
Continue to cook over medium heat for approx. 10 minutes. Stirring occasionally.
Add all ingredients to ribs in baking pan.
Cover and cook at 325 degrees. Cook for 2.5 to 3 hours depending on tenderness of ribs.
Remove ribs and place in serving dish. If you prefer a thicker sauce - add a small amount of cornstarch to gravy and whisk generally. (Note: cornstarch should not be add directly. Must be mixed with cold water first)
You can serve ribs with a side of risotto....or remove meat from the bone, and toss with gnocchi or your favorite pasta. ENJOY!
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