Braised Short Ribs

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Southern Living


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2 1/4 cups dry red wine, divided

2 1/4 cups beef broth, divided

2 garlic cloves, chopped

1 teaspoon ground allspice

1/2 teaspoon ground ginger

4 pounds beef short ribs, trimmed and cut in half

1 teaspoon salt

1 teaspoon pepper

1/2 cup all-purpose flour

3 tablespoons olive oil

1 carrot, chopped

1/2 onion, chopped

1 celery rib, chopped

2 tablespoons tomato paste

Roasted red potatoes

Garnish: chopped fresh parsley

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