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Braised Short Ribs


Planning: This braise is perfect for a do-ahead. Not only do the flavors mingle and meld, but the fat congeals, so it’s easy to skim it off the top. Gently reheat on the stove. Any leftover sauce would be brilliant tossed with some egg noodles.


8 beef short ribs
extra-virgin olive oil
kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 cups diced onion
2 cups diced celery
2 cups diced carrots
2 cups diced mushrooms
4 garlic cloves, minced
1 tablespoon tomato paste
one 750-ml bottle Cabernet Sauvignon (or other dry red wine)
1 sprig fresh rosemary
3 bay leaves
4 cups beef stock
1 tablespoon corn starch mixed with 1 tablespoon cold water



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