Braised Short Ribs In Wine
Ingredients| 4 lb beef short ribs -- cut in |
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Rinse the meat and wipe it dry, then dredge it in flour seasoned with
salt and pepper. Heat the oil in a heavy stewpot and sear the meat
on all surfaces. Stir in the vegetables and cook, stirring, about 8
minutes. Add the wine and the savory, and sprinkle lightly with salt
and freshly ground pepper. Bring the liquid to a boil, reduce heat ,
and simmer the stew 1 hour, or until the meat is tender. Skim off
the excess fat, and serve with mashed potatoes or cornmeal mush.
Recipe By : L.L. Bean Book of New England Cookery
Servings: 4
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