Red Wine-Braised Short Ribs of Beef

Generally, when we eat ribs we go for the pork kind. But I took one afternoon and let these beef ribs cook away for hours.

Getting them ready for the oven.

4 and 1/2 hours in there!

I used the parchment paper technique. Here it is right after I removed the ribs from the oven.

My family couldn’t wait to dig in.

Here are the ribs sans bones and on the platter.

I did also make the sauce, but we kept it separate to eat on a mashed potato side dish. I had a much better result today than on Thanksgiving when I let the water boil away.

Tender and a rich flavor. These were a winner.

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