Red wine-braised short ribs from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch

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Notes about this recipe

  • chawkins on August 25, 2019

    I quartered the recipe and cooked it in the counter top oven. Generally, the oven runs higher than the regular oven, I should have lowered the temperature by 25 degrees, but I didn't. The ribs fell off the bone at 3 and a half hours, the beef were a little bit dry and very little sauce left, so I added more beef broth for more sauce. Taste-wise, it was great, the coriander seeds added a certain je ne sais quoi.

  • jumali on December 19, 2010

    Wonderful flavor--probably the best short rib recipe I've tried.

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Reviews about this recipe

  • Lisa Is Cooking

    I can’t take much credit for the meat doing what it does in a flavorful braising liquid while being slowly roasted for hours, but it did indeed arrive at the falling off the bone state.

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