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1/7 Photos of Zinfandel-Braised Beef Short Ribs
I was on my home from the grocery, all set to make a different recipe, when I stopped at the library and saw this one in the May 2009 issue of Bon Appetit. I had to sub potatoes for the parsnips and used chicken broth instead of beef, but ended up very pleased with this recipe. I did not thicken the gravy, but include the instructions for doing so. This goes very well with mashed potatoes.
Units: US | Metric
Serving Size: 1 (274 g)
Servings Per Recipe: 4
The following items or measurements are not included:
beef short ribs