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Preheat oven to 325. Season the short ribs with salt and freshly ground black pepper; sear in a skillet over high heat until the outside is just brown.
Place meat and vegetables in a covered roasting pan, and roast in the oven until meat and veggies have a good color ( about 30 minutes)
Place the meat & vegetables in a separate dish while you deglaze the roasting pan with red wine, making sure to scrape the pan with a spatula. Pour the pan juices mixture into a large saucepan, and place on the stove over medium heat. Cook until the quantity is reduced by three-fourths, and then add the demi glaze or beef stock. Place the meat and vegetables back into the roasting pan, and pour in the sauce. Re-cover the roasting pan and braise in the oven at 350 for about 2 hs. or until tender.
Remove the meat and vegetables from the pan, and pour the sauce through a fine strainer, back into the saucepan. Over medium heat, reduce the quantity of sauce again, this time by half. Add the butter at the end to finish.
Plate short ribs and vegetables in a shallow bowl ; pour sauce over and around.
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|Serving Size: 1 Serving (3366g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4099 (60%)|
|Amt Per Serving||% DV|
|Total Fat 455.4g||607 %|
|Saturated Fat 189.1g||945 %|
|Monounsaturated Fat 191.1g|
|Polyunsanturated Fat 17.3g|
|Cholesterol 1648.6mg||507 %|
|Sodium 1320mg||46 %|
|Potassium 8063.1mg||212 %|
|Total Carbohydrate 35g||10 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 33g|
|Protein 440.5g||629 %|
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Calories per serving: 6808
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