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Beef Short Ribs

December 24, 2012

You’ve asked. So here goes.

2 lbs beef short ribs
1/2 medium onion, diced
Kosher salt
Black pepper
1/4 c flour
1 can beef broth
1/4 balsamic vinegar (or good red wine)
Olive oil
Herb of your choice (bay leaf, fresh thyme, fresh rosemary)

1. Season ribs with salt and pepper. Season generously.

2. Dust with flour on all sides. Let rest.

3. Sauté onions in olive oil. Remove from Dutch oven.

4. Add more oil if needed. Brown ribs on all sides. Remove. Let rest.

5. Deglaze the pan with red wine or balsamic vinegar. Add the beef broth. Add the herbs. Let simmer for about 10 minutes.

6. Return the onions to the pan. Add the short ribs.

7. Add about 1/4 cup vinegar or wine.

8. Cover and place in oven at 350 degrees and bake for about 1 hour 30 minutes. The ribs should be fall of the bone good.

Serving suggestion: serve over creamy polenta.

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