Braised Beef Short Ribs

These Dutch oven ribs are so delicious. Got this from rachael ray magazine.

• Ready In: 2 hrs 35 mins
• Serves: 6
• Yields: 12 ribs

Ingredients

• 12  pieces  beef short ribs
•  salt and pepper
• 2  tablespoons extra virgin olive oil
• 1 (750 ml) bottle dry red wine
• 1  lb small onion, peeled
• 1 1⁄2 tablespoons fresh rosemary, chopped
• 2  tablespoons grainy mustard
• 1  pint grape tomatoes

Directions

1. Preheat oven to 325 degrees.
2. Season ribs with salt and pepper.
3. In large Dutch oven at medium high heat, heat 1 tbsp olive oil and brown ribs on all sides. Transfer to bowl.
4. Increase heat to high, add the wine and bring to a boil. Lower the heat and gently boil until reduced to half (about 10 minutes).
5. Put ribs in Dutch oven. Cover and bake 1 hour and 15 minutes.
6. In large skillet, heat remaining olive oil over med high heat and saute onions, rosemary, salt and pepper to taste. Remove when onions are browned (about 5 minutes) and add to ribs. Cover and bake for 30 minutes longer.
7. Transfer ribs and onions to bowl. discard fat from liquid.
8. Place dutch oven with broth on stove. Bring to boil and stir in the mustard and salt and pepper to taste.
9. Add tomatoes and return ribs and onions to the pot. Cover and lower the heat to medium and simmer until tomatoes are tender (about 10 minutes).