Wine Braised Short Ribs
- 4 lbs flanken-style short ribs
- 1 cup beef broth (substitute chicken)
- 1 cup red wine
- 1 cup water
- 4 cloves garlic
- 1 heaping spoonful tomato paste
- Set oven to 350 degress. Bring broth, wine and water to boil. Remove from heat and place about one cup of the hot liquid in a medium bowl. Mix tomato paste and garlic into bowl mixture and mix until smooth. Return to original liquid and stir until well mixed. Place ribs in an oven-proof glass or metal pot with a tight lid, and cover with liquid mixture. Cover tightly, using aluminum foil if necessary. Place in oven turning tempature down to 250 degrees. Cook for 2 1/2 to 3 hours. Once done, remove ribs from liquid mixture and put aside. Place 2 cups of liquid in seperate pot and cook on medium high heat until reduced to a third. Place ribs on serving plate topping with reduced gravy and serve immediately.
beef broth, red wine, water, garlic, tomato
Taken from www.epicurious.com/recipes/member/views/wine-braised-short-ribs-1226517 (may not work)