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Juki's Short Ribs

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Short ribs, also called flanken, make their own rich, delicious sauce as they cook. The meat should be soft and melting when done.

Source: Martha Stewart Living, December 2003
Servings

Ingredients

Directions

Cook's Notes

Each rib should be about five inches long and one and a half inches thick, with three short bones. You can remove the bones for a neater presentation or leave them in (the meat should be falling from them anyway).

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  • MS12137482
    21 SEP, 2013
    Good
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