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| add fresh herbs, cover with double foil and place in a 300 degree oven 2-3 hours, or until meat falls off the bone |
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| add the chicken stock |
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| add the ribs |
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| deglaze with red wine |
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| remove short ribs and a mirepoix to the same pan and sweat |
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| brown on all sides |
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| dredge in flour |
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| season with salt and pepper |
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| mise en place |
Low and slow is the best way to cook these fabulous little little guys.
