Short Ribs Burgundy Recipe

• 6 lg. beef shortribs (about 3 lbs.)
• 1 c. Burgundy or possibly other red dinner wine
• 1/4 c. red wine vinegar
• 1 med. size onion, sliced
• 2 clove garlic, sliced
• 2 tbsp. minced parsley
• 3 sm. bay leaves, crushed
• 1 teaspoon dry mustard
• 1/4 teaspoon powdered ginger
• 3 to 4 tbsp. oil or possibly drippings
• 1 c. bouillon

1. Place shortribs in casserole, bowl or possibly baking pan.
2. Add in all other ingredients except oil and bouillon.
3. Cover and marinate several hrs.
4. Turn meat several times to proportionately distribute flavors.
5. Lift meat from marinade and drain well.
6. Strain and save marinade; throw away seasonings.
7. Brown shortribs well over high heat in heated oil or possibly drippings.
8. Drain off and throw away any fat left in pan.
9. Pour strained marinade and bouillon over meat.
10. Cover and simmer slowly till meat is fork tender, about 1 1/2 to 2 hrs.
11. Remove meat and keep warm.
12. Skim all fat from pan liquid.
13. Thicken gravy if you like with a little cornstarch, mixed with cool water.
14. Serves 6.

beef shortribs, wine, red wine vinegar, onion, clove garlic, parsley, bay leaves, mustard, powdered ginger, oil, bouillon

Taken from cookeatshare.com/recipes/short-ribs-burgundy-26167 (may not work)