Braised Short Ribs
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Origin
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Description
Bone-in beef short ribs braised in red wine — one of the most satisfying preparations in American cooking, a direct application of French braise technique to an American cut. The short rib's collagen-rich connective tissue converts to gelatin over 3–4 hours, producing the characteristic unctuous, yielding quality.
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The Thread
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Flavour Context
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