1 pound English-cut* short ribs
1 tablespoon flour
¼ teaspoon paprika
½ 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 ¾ 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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