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Country Cabernet Short Ribs Recipe

   
 

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     Country Cabernet Short Ribs

Category   Entrees - Maindishes
Sub Category   None

Ingredients
3 tbsp all purpose flour
4 lbs meaty, beef short ribs
1 tbsp vegetable oil
1 large onion, preferably red
6 small thin carrots, with green lefy tops, peeled
10 cloves garlic, minced
2 cups full bodied red wine
10 oz can undiluted beef broth
5 1/2 oz can tomato paste
 
2 tsp dried thyme leaves
2 tsp paprika
1 tsp salt
1/2 cup pitted kalamata olives
4 celery stalks
1 green pepper , 1 yellor or red pepper
3 medium size tomatoes
2/3 cup full bodied red wine

Instructions
preheat oven to 350 F. Place flour in a large bowl. Coat ribs lightly, a few at a time, with flour. Transfer floured ribs to a large plate. Discard any leftover flour.
Heat oil in a large, wide ovenproof saucepan, set over medium high heat. Working in batches, add ribs and brown both sides well, from 4 to 5 minutes per batch. Remove ribs as they are browned to a large plate or bowl.
Meanwhile, coarsely chop onion. Peel carrots, and trim green carrot tops, leaving about 1 inch greenery. Chop celery and peppers . Saute garlic and onion until soft, and then add remaining ingredients and ribs back into dish, and bake for 3 hours .


Originally Submitted
2/11/2012





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