Braised Short Ribs with Sundried Tomatoes

  1. Preheat oven to 300F.
  2. In a large Dutch Oven, heat olive oil and sear ribs on all sides to brown.  Set aside.
  3. Add leeks, tomatoes and a little of the broth to deglaze, scraping up the browned bits.  Add remainder of broth and the red wine, and simmer until reduced by 1/3.
  4. Return ribs to the pot.  Liquid should just cover the meat; add more broth or wine if necessary depending on the dimensions of your pot.
  5. Roast for 3-4 hours or until meat is fork tender.
  6. Serve with potatoes, noodles or bread to absorb the delicious broth!


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