Make and share this Simple Red Wine-Braised Short Ribs recipe from Food.com.
Provided by Ceezie
Categories < 4 Hours
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 59, Fat 2.5, SaturatedFat 0.3, Sodium 4.8, Carbohydrate 8.5, Fiber 1.4, Sugar 2.9, Protein 1.4
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