Total Calories: 1,382
1 Prepare the broth, if necessary. Pat the ribs dry with paper towels.
2 On a piece of wax paper, combine the flour and salt and pepper to taste. Roll the ribs in the flour, then shake them to remove the excess.
3 In a wide heavy saucepan, heat the oil over medium heat. Add as many ribs as will fit comfortably in a single layer and brown them well on all sides, about 15 minutes. Transfer the ribs to a plate. Repeat until all of the ribs are browned. Drain off all but 2 tablespoons of the fat.
4 Add the onion and carrots to the pan. Cook, stirring occasionally, until lightly browned, about 10 minutes. Add the wine and cook 1 minute, scraping up and blending in the browned bits at the bottom of the pan with a wooden spoon. Return the ribs to the pan and add the broth. Bring the liquid to a simmer. Reduce the heat to low, cover, and cook, stirring occasionally, about 1 1/2 hours, or until the meat is very tender and coming away from the bones. (Add water if the meat becomes too dry.)
5 Transfer the ribs to a warm serving platter and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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