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5 pounds short ribs cut in sections
1/4 cup olive oil
1/4 cup carrot diced
1/4 cup celery diced
1/2 cup onion diced
1 clove garlic minced
1/2 tablespoon tomato puree
1 1/2 cup Merlot wine
1 tablespoon flour
1/2 gallon beef stock (preferably homemade)
1 sprig rosemary
2 sprigs parsley
2 each bay leaves
Salt and pepper to taste
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