Beef Short Ribs in Red Wine

By McLean

Ingredients

• 2 tablespoons olive or vegetable oil
• 3 lb bone-in beef short ribs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (14.5 oz) stewed tomatoes, undrained
• 1 medium onion, chopped (1/2 cup)
• 2 tablespoons tomato paste
• 1/2 cup red wine or Progresso® beef flavored broth
• 1/2 cup Progresso® beef flavored broth (from 32-oz carton)
• 1 tablespoon Worcestershire sauce
• 1/4 cup water
• 2 tablespoons cornstarch

Details

Servings 6
Adapted from keyingredient.com

Preparation

Step 1

1. In 12-inch skillet, heat oil over medium-high heat. Add short ribs; sprinkle with salt and pepper. Cook 4 to 6 minutes, turning occasionally, until browned.
2. In 3- to 4-quart slow cooker, place tomatoes, onion and tomato paste; stir. Add ribs, wine, broth and Worcestershire sauce.
3. Cover; cook on Low heat setting 7 to 9 hours.
4. Remove ribs and bones from cooker; cover ribs to keep warm. Discard bones. Spoon off any fat from mixture in cooker. In small bowl, mix water and cornstarch; stir into mixture in cooker. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until sauce is thickened. Serve over ribs.