Short Ribs, Braised

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filed under Main Dishes

Main Dishes
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Hard
Calories: 1768 (88% DV)
Fat: 145g (223% DV)
Carbohydrates: 27g (9% DV)
Protein: 77g (154% DV)
Description: short ribs, braised
Tags: main dish, beef, meat
Ingredients:  Makes 8 servings

Tip: For nutritional information on all the ingredients in Short Ribs, Braised just click on each ingredient name. Then adjust the serving size for any Short Ribs, Braised ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
1)Pat short ribs dry and season with salt and pepper.
2)In a heavy kettle (at least 6 quarts) heat oil over moderately high heat until hot but not smoking and brown ribs in batches, transferring with tongs to a large bowl.
3)Add chopped onions to kettle and cook over moderate heat, stirring, until golden.
4)Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth, Worcestershire sauce, zest, rosemary, and salt and bring to a boil. Add ribs including any juices that have accumulated in bowl and simmer, covered, 30 minutes.
5)Add pearl onions and carrots, stirring and pushing down to make sure they are covered by liquid, and simmer, covered, 1 to 1 1/2 hours, or until meat is tender.
6)Transfer meat, pearl onions, and carrots with a slotted spoon to a large bowl. Discard zest and boil braising liquid, stirring occasionally, until slightly thickened and reduced to about 5 cups.
7)Return meat and vegetables to kettle and cook over low heat, stirring occasionally, until heated through.
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