WINE-BRAISED SHORT RIBS

Wine Braised Short Ribs --
 
  • Total Recipe Time: 2-1/2 to 3 hours
  • Makes 4 to 6 servings

INGREDIENTS

  1. 2 pounds beef Short Ribs, cut into 3 x 2-inch pieces
  2. 1 teaspoon olive oil
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon black pepper
  5. 1 medium onion, chopped
  6. 1 can (28 ounces) crushed tomatoes with Italian seasonings
  7. 1 cup dry red wine
  8. Cooked soft polenta or pasta (optional)
  9. Salt and pepper

INSTRUCTIONS FOR WINE-BRAISED SHORT RIBS

  1. Heat oil in large stockpot over medium heat until hot. Place beef short ribs in stockpot; brown evenly. Remove from stockpot. Season with 1/2 teaspoon each salt and pepper.
  2. Add onion to stockpot; cook and stir 5 to 8 minutes or until onion is tender. Stir in tomatoes and wine. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.
  3. Remove beef; keep warm. Skim fat from cooking liquid. Bring to a boil. Cook, uncovered, 5 to 7 minutes or until slightly thickened, stirring occasionally. Season with salt and pepper, as desired.
  4. Serve short ribs with sauce and polenta or pasta, if desired.
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