Simple Red Wine-Braised Short Ribs

Submitted by Ceezie

"This is tender and tasty. Recipe source: USA Weekend"

 

• Ready In: 2hrs 30mins
• Ingredients: 9
• Serves: 6

ingredients

• 12 short ribs (about 3 1/2 pounds)
• 1 tablespoon olive oil
• salt & fresh ground pepper
• 1 large onion, cut into medium dice
• 3 garlic cloves, minced
• 2 teaspoons dried thyme leaves
• 3 tablespoons flour

• 1 1/2 cups each

• red wine and chicken broth
• 14 1⁄2 ounces petite diced tomatoes

directions

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.
2. Meanwhile heat a heavy-bottomed 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.
3. Drain all but 1 tablespoon of the fat from the pan. Add onion; sauté until lightly brown and translucent, about 5 minutes. Add garlic and thyme, sauté 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.
4. 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 1½ hours.