Southern Italian-Style Short Ribs

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  • on September 24, 2013

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    Wow, ribs came out tender like butter, rich and delicious. The only substitution I had to make was the raisins, I didn't have golden raisins and forgot to pick some up so I used regular raisins and the flavor profile was deep and complex with the right amount of sweetness. My only ding was the total amount of liquid on the ribs. I did have twelve ribs rather than the ten called for but the overall amount of braising liquid was quite skimpy either way. I think when I make this next time I will add a bit more wine and some beef broth to help bring that to a more correct amount, I ended up adding a cup of hot water mid-cycle and still could have used more.

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  • on March 12, 2012

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    My Souther Italian-Style Short Ribs, did not look like Rachel Ray's. I didn't have much liquid to sop up with the bread I had with it. However, my husband enjoyed it. Next time I will only cook in the overn for 2 hours. 2hours and 45 minutes was way to long for my opinion. Nonetheless, I do enjoy trying her recipes.

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