SHORT RIBS RED WINE-BRAISED
By Sube
Ingredients
- 12 short ribs (about 3-1/2 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
- 1-1/2 cups each: red wine and chicken broth
- 1 can (14.5 ounces) petite diced tomatoes
Details
Servings 6
Preparation
Step 1
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.
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