BAKED SHORT RIBS

1 pound English-cut* short ribs
1 tablespoon flour
teaspoon paprika
 teaspoon salt
1/8 teaspoon pepper
1 cup red wine
1 clove garlic

Preheat oven to 300 F.
Roll ribs in flour seasoned with paprika, salt and pepper.  Brown in hot fat.
Place ribs in casserole, add wine and garlic.  Cover and bake in a slow oven (300 F. ) for two and one-half hours or until tender.

*Note: English-cut short ribs, the type found in most supermarkets, are 2- to 4-inch lengths of wide flat rib bone, to which a rectangular plate of fatty meat is attached.  English-style short ribs are a bit stringier than the flanken-style short ribs found in specialty butcher shops.  Flanken-style are about inch thick,  cut across the ribs and grain, and include two or three segments of rib bone. Flanken-style ribs may be easier to eat, due to this difference in butchering -- English-style ribs contain longer segments of “grain” -- but both are equally tasty.

This recipe has been kitchen tested.

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