Short ribs are not a cut you will find in Italy, but this method of slowly braising beef in red wine is typical, especially in the north, where beef is more commonly eaten. The ribs can be cooked and refrigerated for up to 2 days before serving them. This recipe makes a big batch. If you have leftover ribs and sauce, you can bone the ribs, shred the meat and serve the meat and sauce over pasta or creamy polenta.
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