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Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim off the fat. Return the sauce to the casserole and boil until reduced to 2 cups, 10 minutes.
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Generously season ribs with salt and pepper. Heat butter in a Dutch oven over medium heat and add ribs. Sear ribs on all sides until they get nice and brown. Remove ribs and add scallions, garlic ...
Check at least once per hour and rotate the ribs. Remove entire Dutch oven and place on your stove burner. Remove the ribs and place on a serving dish. Turn the heat to high and let the remaining broth come to a boil and reduce down to a thickened sauce; approximately 5-8 minutes. Strain sauce and pour over ribs.
Recipes for short ribs braised in red wine with bacon, parsnips and pearl onions; and mashed potatoes. ... covering wood chucks and chips and a Tasting Lab on ...
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Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.
Galbi-jjim [1] (Korean: 갈비찜), or braised short ribs, is a variety of jjim or Korean dish made with galbi (갈비, short rib). Galbijjim is generally made with beef or pork (돼지, dweji) short ribs.
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