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Red Wine Braised Short Ribs

  • 4 servings
  • Mins
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This recipe comes from Chef Hubert Keller. Short Ribs are seared and then braised in vegetables, ginger, lemon grass and red wine and herbs. The beef short ribs are tender and very flavorful, and especially good served over polenta. Save the leftover strained juice to make soup to following day-- delicious.


4 pounds short ribs
Salt and pepper
3 tablespoons olive oil
2 small onions, peeled, sliced
2 carrots, peeled and coarsely chopped
2 celery stalks, chopped
2 inch piece fresh ginger, peeled, sliced thinly
2 garlic cloves, peeled and chopped
1 stalk lemongrass
cups red wine, pinot noir
1 can diced tomatoes with juice
2 tablespoons brown sugar
2 tablespoons parsley, chopped
3 tablespoons tomato paste
3 cups beef stock
1 sprig fresh sage

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