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    Member since Dec 2007

    Chef #1797493

    From Beverly Hills, Michigan

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    1 Reviewspaulcarlisle_9309725

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    Reviewed Braised Boneless Short Ribs

    Monday, Jan 17, 2011 on
     |  (3 people found this helpful) |  9 Reviews  |  By DrGaellon
    LinMarie says:

    "Very good. You can make it even better by making your own beef stock with the bones. Either remove them yourself or ask the butcher for them if buying boneless. Smear them with a little oil and a couple tablespoons of tomato paste; roast them for an hour at 400 F; put in a pot with twice their weight in cold water (about a gallon for 4 pounds of b..."


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