A classic restaurant favorite can be mastered at home! This recipe features fork-tender Short Ribs braised in a flavorful red wine sauce. Serve with polenta or pasta for a hearty meal.
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.
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.
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.
Serve short ribs with sauce and polenta or pasta, if desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 422 Calories; 2g Total Fat; 8g Saturated Fat; 9g Monounsaturated Fat; 99mg Cholesterol; 843mg Sodium; 13g Total carbohydrate; 36g Protein; 5mg Iron; 3.5mg Niacin; 0.4mg Vitamin B6; 3.7mcg Vitamin B12; 8.4mg Zinc; 23.7mcg Selenium; 2.9g Fiber.