beef ribs, beef ribs recipe

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    Tender Beef Short Ribs

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    • 6 pounds meaty short ribs
    • 3 (750 milliliter) bottles red wine
    • flour for dredging
    • 4 tablespoons vegetable oil
    • 2 large onions, chopped
    • 4 celery stalks, chopped
    • 4 large carrots, chopped
    • 2 fresh thyme sprigs
    • 2 fresh rosemary sprigs
    • 2 bay leaves
    • 1 teaspoon roast beef flavor seasoning
    • 1 1/2 teaspoons beef base
    • 6 cloves garlic, minced
    • 1 (28 ounce) can plum tomatoes, chopped
    • 2 (14.5 ounce) cans beef broth
    • 2 cups water
    • 1 teaspoon allspice
    • 1/2 teaspoon white pepper, ground
    • salt and pepper to taste


    • Pour the wine into a large saucepan, set over medium heat and bring to a boil. Reduce the volume by half then remove from heat.
    • Preheat oven to 350 degrees F. Heat 2 tablespoons of oil in large, heavy, ovenproof pot over medium heat.
    • Sprinkle ribs with salt and pepper.
    • Working in batches, dredge ribs in flour and allspice mixture; add ribs to the pot and brown well, turning often, about 8 minutes per batch.
    • Using tongs, transfer ribs to large bowl. Reserve remaining flour coating mixture.
    • Pour off all but 2 tablespoons drippings from pot, add chopped vegetables and saute until vegetables begin to brown and become tender (about 10 minutes).
    • Add garlic, thyme, rosemary, roast beef seasoning, beef base and white ground pepper. Stir 1 minute.
    • Mix in tomatoes and bay leaves.
    • Return ribs and accumulated juices to pot, arranging ribs in single layer.
    • Add broth, water and wine, bring to boil. Cover pot and transfer to oven.
    • Bake until tender, stirring occasionally, about 2 and 1/2 hours, or until ribs are very tender. Season with salt and pepper. Every 30 minutes skim and discard fat from surface. Use reserve flour as necessary to thicken gravy.

    As a starter, we recommend the raspberry spinach salad.
    As a side dish, we recommend the mushroom rice.
    As a dessert, we recommend the cherry cheese pie.

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