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Red Wine Braised Short Ribs

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Red Wine Braised Short Ribs
15 December 2010

Red Wine Braised Short Ribs

Created for the Peninsula Wellness Center membership drive on Saturday, Dec 4, 2010.

Serves 8

 1/4 cup all-purpose flour
Coarse salt and freshly ground pepper
16 (4-ounce) English Cut bone-in beef short ribs (about 4 pounds total)
1 tablespoon vegetable oil
4 carrots, cut into large chunks
2 onions, quartered
4 stalks celery, cut into large chunks
1 bottle (750 mL) dry red wine, such as Merlot
1 can (14 1/2 ounces) reduced-sodium chicken broth
4 sprigs fresh thyme
1 can (28 ounces) whole peeled tomatoes in puree

Preheat oven to 400 degrees.

Place flour in a medium bowl; season with salt and pepper. Toss ribs in flour mixture until well coated; shake off excess.

In a 5- to 8-quart Dutch oven or heavy ovenproof pot, heat oil over medium-high. Cook ribs in two batches, turning until browned on all sides, about 10 minutes per batch; transfer to a plate.

Add carrots and onions to pot. Cook, stirring and scraping up browned bits, until vegetables are lightly browned, 3 to 5 minutes. Add wine, broth, thyme, and tomatoes (breaking them up). Arrange ribs in pot; bring liquid to a boil. Cover, transfer to oven, and cook 1 hour. Reduce heat to 350 degrees; cook until fork tender (but not falling apart), about 1 hour more.

Using tongs or a slotted spoon, transfer ribs to a plate. Moisten with cooking liquid; cover with aluminum foil to keep warm. Strain remaining liquid through a fine-mesh sieve (discard solids); return to pot. Bring to a boil; cook until sauce is slightly thickened and reduced to about 2 cups, 10 to 12 minutes. Season with salt and pepper. Serve ribs with sauce. (Or return to pot, let cool slightly, cover, and refrigerator up to 2 days.)

To reheat, place ribs in a large baking dish cover with sauce and warm slowly in a 250* oven for 1 hour.

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