Braised Short Ribs

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2 pounds boneless beef short ribs, trimmed and cut into 2-inch pieces

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

Cooking spray

1/2 cup thinly sliced yellow onion

1/2 cup thinly sliced carrot

1/2 cup thinly sliced leek

1/4 cup thinly sliced shallots

1/4 cup thinly sliced celery

1/4 cup thinly sliced mushrooms

1 garlic clove, crushed

2 cups cabernet sauvignon or other dry red wine

5 whole black peppercorns

2 thyme sprigs

1 parsley sprig

1 bay leaf

2 (14-ounce) cans fat-free, less-sodium beef broth

4 teaspoons all-purpose flour

1 tablespoon butter

1/4 cup chopped fresh parsley

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