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This recipe for delicious braised short ribs is from the October 2007 issue of Everyday Food. To make this dish a complete meal, serve it with creamy polenta with thyme.

Source: The Martha Stewart Show, October Fall 2008
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  • MS12144782
    23 SEP, 2013
    These were incredibly delicious. I couldn't find bone in short ribs so I used boneless ones, and they were still fork tender and juicy. Also added tomato paste for some extra richness and served them with yam and parsnip puree, balsamic mushrooms, and broccolini.
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