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Check out what my pals down at A Lot Of Recipes had to say about this awesome main course miracle:
“This is one of the meals we used to have growing up on Sundays. Now we know why…because all mom had to do was spend about 15 minutes prepping it and the rest of the time was in the oven. Haa, we thought she spent all morning cooking…boy did she have us fooled.”
See? I’m not the only one who enjoys eating this on Sunday afternoon. One-pot braised short ribs were simple to make and great to eat. I enjoy pairing this meal with a side salad and for dessert, pie a la mode. Yum!
8 whole Beef Short Ribs
¼ cup Gold Medal all-purpose flour
2 Tablespoons Bertolli olive oil
1 whole large onion, Diced
3 whole carrots, Diced
3 cloves of garlic
1 cup Red Wine
2 cups College Inn vegetable broth (enough to almost cover ribs)
3 sprigs thyme
2 McCormick bay leaves
2 sprigs rosemary
Quick Tip: Make sure you add enough liquid to cover the meat and baste it regularly.
Thank you to A Lot Of Recipes for this delish dish!