How to Make Red Wine-Braised Short Ribs

How to Make Red Wine-Braised Short Ribs

Braised Rib

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How to Make Red Wine-Braised Short Ribs

5 Comments

  1. You can tell this chick can't cook. someone showed her how r do that like a hr before Showtime. you reduce the red wine to cook some of the alcohol out of it. add tomato paste and flour to the cooked onions before adding the end to thicken. add fresh garlic cloves, rosemary, fresh thyme and then pour over meat in a Dutch oven.

  2. I've made this recipe several times. It's absolutely wonderful. Can't wait until it gets a bit cooler outside, so I can make it again!

  3. Whenever I braise short ribs at home I end up with that very tough membrane (connecting the meat to the bone) left on each portion. It never tenderizes, even when the meat itself is otherwise falling off the bone. I never see anyone remove it in how-to videos, and it's never tough when I get short ribs in a restaurant. What am I doing wrong?

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