1) Preheat oven to 450. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once.
2) Meanwhile, in a dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir 10-12 minutes or until tender. Add garlic and thyme. Cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon.
3) Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered 2 to 2 1/2 hours or until meat is tender.
4) Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs.
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|Serving Size: 1 Serving (395g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 54 (45%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 15.3mg||5 %|
|Sodium 76.7mg||3 %|
|Potassium 196.2mg||5 %|
|Total Carbohydrate 9.1g||3 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 8g|
|Protein 1.1g||2 %|
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Calories per serving: 121
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