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Waterloo Chronicle (Waterloo, On1868), 25 Feb 2015, p. 12

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I: ~ i'- it i in i n it "MW" it - Wl‘ilttt‘vlay ion-um .‘ Jill Allb tthb' bl °thth'd'h a 011 e raise, 110 tl‘Oll GM IS IS Braised $1107? ribs (1 tightly eoieied stainless steel saute pan is Method Increase heat to high. bringing mixture to . good too a boil, reduce to a simmer and cover the pot great (“5/1 [0 Ivar," up You want ii pill] that distributes the lieai Preheat oven to 150W. Wrap thyme and lransfer to preheated oven and bake 2 ”1050 (Old lateâ€"winter days through the lood and is less likely to storih rosemary Wllll a piece of butchers string. if: to 3 hours or until ribs are very tender ~ on the bottom this and slow is the 's(‘t ret Set aside. and falling off the bones. ”h the Ulltl heather and there is no other cooking Season short ribs on both sides with salt Remove ribs from pot. cover With foil and of the Pd“ few tethnique that asks so little. _\et and pepper. Dredge ribs in flour. shaking off set aside. Discard bay leaf and herb bundle. weeks, and .i ( ook ' i‘ my; .I gi\ es l)d(k so much. \o pour anyexeess. Using a blender or hand emersion blender, ing\\‘ith( ast iron ( la“ “In“, l l l l l l l'l l lbll yourself a glass of Wine and get Heat been", bottom ovenâ€"proof pan to puree the vegetables and braismg liquid. HI”! ”I M an h. “mm. “as . \ braising. medium high. Strain saucethrough a fine colander and “I“ the perfect opportuiiin m if You Wlll who) the process Add oil and when hot. sear ribs on each return to pot. Skim ofi any fat that rises to I!“ one ot our favourite Wm, I and the fruits ofyour labour? side until golden brown. (Do this step in the surface. let meals. braised short [Ills g. batches so you don’t overcrowd the pan} Remove from heat and season sauce mth “All”: a mm “In, ”I” . . I Horseradish andRedWlne Remove and set aside saltanId pepper to taste. . . . [m I ”I“ patience and a “MD“, . " Braised Short Ribs Add onions. carrot and celery and cook . l‘lnlSh the sauce by stirring in cold butter U, (“Mung techniques [hm ’ until lightly browned. about 10 minutes. Serve over hot mashed potatoes. desert e defining (lt‘gld/e Ingredients Add garlic and cook one minute longer. and llritlst‘ You min not know Pour m red w”)? and “Sm“ a wooden f“ . ”I“ term “deglah‘” hm ll ' lreIsh thyme and rosemary spoon. scrape tip browned bits that have . Reluh (inkingStudto Lia . WU H, “or made a mu “m“, y , sprigs formed on the bottom ofthe pan. bounquegourmet kitchen shop and cooking “I gm“ “mi“, prl'l)illll\ INK, . l -~ ~ 4 pounds beet" short ribs . Bring mixture to a boil. reduce heat to a school located in UpTown Waterloo m'. Mhmqm, DONNA-MAR”: 0 Salt and pepper simmer and reduce mixture by half its (mgr Mod lovers. cooks ofanyskillanId the culinary “mid/mg IN ”H, I“ (I, d“ PYE & MARIA ‘ I - All purpose flour I nal volume. curmusareullueleomeflts located “I“ mg brown hm and other R SK] l - ithsp. vegetable Oll Return ribs to pan. add beef stock. horseâ€" I IatSfi RIegtna St. N. l’isrt “Wm“ h,” ”I d W” Im” war I BU 10 i - J onions. ehopped radish. bay leafand herb bundle. teluhrookmgsmdmcom or (0115193548772 mg [hm-s a hit of fld\llllr lt‘ll bflâ€"“v_‘l . l (“fink (hopped an ” ’ i .:I« ' bf} ‘ b ‘ ; Ks. Te" 7: " " 7 in those hits and adding an at itlic liquid like g . . J “an“ celery. chopped 7' L A: - '. Mite or vinegar helps to release those hits ' l “my“ garlit. “It“! .. 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