Red wine-braised short ribs with rosemary & porcini from All About Braising: The Art of Uncomplicated Cooking (page 241) by Molly Stevens

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Notes about this recipe

  • Eat Your Books

    Marinate beef short ribs for 12 to 24 hours.

  • twoyolks on November 18, 2019

    The ribs end up with a strong flavor of wine but it's a bit too tannic with the beef. I didn't end up with a lot of sauce which made this less exciting.

  • fprincess on September 29, 2011

    This is a solid short rib dish that uses porcini and tomato in the sauce (great for that umami flavor). I still like the Babbo version better.

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