Braised Beef Shortribs (in red wine) Recipe by Debby

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Ingredients

The final step was to add a little bit of unflavored gelatin to the sauce. Why? Here's how Cook's Illustrated explains why:
To develop a short ribs recipe with fork-tender meat and a silky,
grease-free sauce in just a few hours, we chose boneless ribs, which are
significantly less fatty than ribs with bones. We missed the body that
the bones’ connective tissue added, so we sprinkled some gelatin into