Rosemary Onion Braised Short Ribs

Recipe from Rachel Rays magazine. Tastes best when made in a cast iron Dutch oven.

Ready In:
2hrs 20mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 325.
  • In large Dutch oven, heat 1 Tbs olive oil over medium-high heat. Season ribs with salt and pepper. Add half the ribs to the Dutch oven and brown on all sides. Remove ribs to a bowl and brown the other half of the meat. Add them to the bowl and cover with foil.
  • Add remaining olive oil to Dutch oven and heat. Stir in whole onions, chopped rosemary, salt and pepper. Cook, stirring occasionally until onions are softened, about 5 minutes. Spoon onions and seasonings into a separate bowl and set aside.
  • Increase heat to high and pour wine into dutch oven. Let boil until reduced by about half, about 10 minutes.
  • Return ribs and any juices to Dutch oven. Cover and place in oven for 1 hour and 15 minutes.
  • Add onions to dutch oven, cover and bake for another 30 minutes.
  • Remove from oven, and transfer onions and ribs to a bowl.
  • Let cooking liquid stand for a few minutes to allow fat to rise to the top. Skim fat and discard. Bring liquid to a boil and whisk in the mustard and season to taste with salt and pepper.
  • Add tomatoes and return ribs and onions to Dutch oven. Cover and lower heat to medium and simmer until tomatoes are tender, about 10 minutes more.
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RECIPE MADE WITH LOVE BY

@Dragonfly AZ
Contributor
@Dragonfly AZ
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"Recipe from Rachel Rays magazine. Tastes best when made in a cast iron Dutch oven."
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  1. Dragonfly AZ
    Recipe from Rachel Rays magazine. Tastes best when made in a cast iron Dutch oven.
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