Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium heat, brown short ribs on all sides, about 8 minutes. Transfer short ribs to a plate.
Add shallots to dutch oven and cook over medium heat, stirring often, until shallots are browned, about 5 minutes.
Add flour and cook, stirring constantly, until well combined, 2-3 minutes.
Stir in 1/2 cup wine and broth, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer 5 minutes. Add any seasoning desired, transfer to oven.
Cook 325 for 2.5 hours, check for doneness. Serve with veggies.
I use Bogle. Cabernet Sauvignon 1/2 cup. Seasoning varies but I like salt, pepper and a basic herb seasoning.
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|Serving Size: 1 Serving (191g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 5 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 430.6mg||15 %|
|Potassium 151.9mg||4 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 10.2g|
|Protein 2.6g||4 %|
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Calories per serving: 102
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