SHORT RIBS RED WINE-BRAISED

SHORT RIBS RED WINE-BRAISED

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 12

    short ribs (about 3-½ pounds)

  • 1

    tablespoon olive oil

  • Salt and pepper

  • 1

    large onion, cut into medium dice

  • 3

    garlic cloves, micned

  • 2

    teaspoons dried thyme leaves

  • 3

    tablespoons flour

  • 1-½

    cups each: red wine and chicken broth

  • 1

    can (14.5 ounces) petite diced tomatoes

Directions

Adjust rack to lower-middle position and heat oven to 450 degrees. Toss short ribs evenly with oil and a light sprinkling of salt and pepper. Meanwhile heat a heavy-bottom Dutch oven or soup kettle over medium-high heat. Working in two batches to avoid overcrowding, add short ribs to hot pan. Cook each batch, turning only once, until well-browned on each side, 5 to 6 minutes. Drain all but 1 tablespoon of the fat from the pan. Add onions, saute until lightly brown and translucent, about 5 minutes. Add garlic and thyme, saute until fragrant, about a minute. Stir in flour, then wine, followed by chicken broth and tomatoes. Return short ribs to the pot and bring to a simmer. Place a sheet of heavy-duty foil over pot. Use a potholder to press down foil so that it touches stew. Seal foil completely around edges. Place lid snugly on pot. Place pot in oven and cook until ribs are fall-off the bone tender, about 1-1/2 hour.


Nutrition

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