Ingredients
4 lbs (2.25 kg) cross cut short beef ribs Kosher salt and freshly ground pepper 3 tbsp (45 mL) vegetable oil 3 carrots, peeled and sliced 2 onions, peeled and sliced 2 celery stalks, sliced 1 bottle (750 mL) red wine, preferably Shiraz 3 cloves garlic, peeled 1 Serrano chili 1 sprig fresh thyme 3 stems parsley 1 bay leaf 8 cups (2 L) shredded fresh spinachDescription
This Recipe Cooks Itself And Is Better Made Ahead. Refrigerating The Ribs Overnight Blends The Flavours And Allows You To Easily Remove The Fat From The Sauce. Serve These Braised Ribs With Horseradish Mashed Potatoes. If There Are Any Leftovers, Remove T
Liquor Control Board Of Ontario
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