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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 4 1/2 lb. bone-in beef short ribs
- garlic salt
- peppercorns
- 6 cloves garlic (gently smashed)
- 1 yellow onion (chopped in quarters)
- 2 carrots (chopped)
- 2 stalks celery (chopped)
- 3 sprigs thyme
- 1 bay leaf
- 2 Tbsp. chopped parsley
- 1 cup dry red wine (we love Underwood Pinot Noir by Union Wine Co.)
- 1/4 cup honey (Bee Local Willamette Valley)
- 1/3 cup red wine vinegar
- 3 cups beef broth (low sodium)
- 1 Tbsp. flour
- 1 Tbsp. butter (melted)
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Reviews(1)
Maas 5 years ago
We definitely should have trimmed the fat. Flavor was great. I think it had a touch too much vinegar for my taste but overall yum.