Braised Shortribs with Orange and Olive Salad

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  • on January 07, 2013

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    I only made the short rib part of this recipe and wish that I had made the salad but I didn't have oranges. These ribs are very good and definitely taste better after sitting. I am going to freeze the leftover liquid after pureeing it to use for a beef stew base.

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  • on January 22, 2012

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    this was very good of course i made it my own by making a few additions and omissions. no vinegar, added fresh rosemary. everyone went crazy for it. the flavor of the gravy was very rich. since it was 28 degrees out i put my enamel cast iron outside on my deck over night. in the am i brought it in and pulled all the fat 1/2 inch off and it was almost completely defatted. i have alot of the sauce left over so i will strain it and use it to make vegetable beef barley soup. awesome~ thanks michael

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