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Williams Sonoma Braising Sauce, Classic Short Rib

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Sugg. Price $18.95 $37.90 Our Price $15.16 $30.32
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Our sauce makes it easy to enjoy the rich flavors of classic short ribs. We’ve combined Burgundy and port wines with veal demi-glace, aged balsamic vinegar and herbs. Carrots, celery and caramelized onions add a mellow sweetness. Ingredients are simmered for hours to achieve the depth and complexity of the traditional preparation. Serve your homemade short ribs with mashed potatoes or buttered noodles.

  • 1 lb. 8.5 oz. (makes 4–6 servings).
  • Made in USA.
  • Water, red burgundy wine, balsamic vinegar, port wine, sugar, carrots, celery, canola oil, tomato paste, onion, demi-glace (veal stock [veal bones, water], roux [wheat flour, veal fat], modified food starch, mirepoix stock [carrot, celery, onion], red wine, beef stock, tomato paste, salt, celery stock, carrot stock), caramelized onion base (caramelized onions, salt, brown sugar, onion powder, yeast extract, potato flour, natural flavors), garlic, xanthan gum, spices.
  • Contains wheat/gluten. Contains sulfites. This product is prepared and packaged using machines that may come in contact with tree nuts, milk, peanuts, soy.

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Braised Short Ribs

Season 4 lb. (2 kg) bone-in short ribs with salt and pepper. Dredge in flour and shake off excess. In a large fry pan or Dutch oven over medium-high heat, warm 2 Tbs. oil. Working in batches, brown ribs on all sides.

If using a slow cooker, transfer ribs to insert and add Classic Short Rib Braising Sauce. Cover and cook on high until meat is tender, 6 to 7 hours. Transfer ribs to a plate. Skim fat off sauce and pour sauce into a saucepan. Simmer, stirring occasionally, until thickened, about 10 minutes.

If using an oven, transfer ribs to a plate and pour off excess fat in pot. Add Classic Short Rib Braising Sauce and bring to a simmer. Add ribs, cover pot tightly with foil, and cover with lid. Transfer to a 325°F (163°C) oven and cook until meat is tender, about 4 hours. Skim fat off sauce and serve.

Serves 4 to 6.

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