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Recent Reviews

Re:Red-Wine Marinated Braised Short Ribs

I have made these 3 times, have always marinated the ribs for 12 - 24 hours, browned them really well, and the last time I made them, I refrigerated them 24 hrs before serving them. This allowed me to skim off the thick layer of fat. These are unbelievably flavorful and tender! The cooked down braising liquid is dark, satiny and sinfully good!! Add some red wine vinegar just before serving to give it that kick. I served these the last time with potato/parsnip pure, and the sauce poured over everything was beautiful...and delicious.

Posted: 11:02 pm on December 12th 2011