Wine-Braised Beef Short Ribs Recipe

Ingredients:

• 1 tablespoon extra virgin olive oil
• 2 pounds beef short ribs, cut into 3 x 2-inch pieces
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon pepper, plus more to taste
• 1 medium yellow onion, chopped
• 1 (28 ounce) can crushed tomatoes
• 1 cup dry red wine
• 2 teaspoons dried basil leaves
• 2 teaspoons dried oregano leaves
• 2 cloves garlic, minced

Directions:

1. In a large Dutch oven, heat oil over medium-high heat. Sear ribs on all sides. Work in batches, if necessary, to avoid crowding. Remove ribs and season with 1/2 teaspoon each salt and pepper. Set aside.
2. In the same Dutch oven, over medium heat, add onion. Cook and stir 5 to 8 minutes or until onion is tender. Stir in tomatoes, wine, basil, oregano, and garlic. Return ribs to pan; bring to boil. Reduce heat; cover tightly and simmer very gently 2 to 2 1/2 hours or until beef is fork-tender.
3. Remove beef. Set aside and keep warm. Skim fat from cooking liquid and discard. Bring liquid to boil and cook uncovered, 5 to 7 minutes or until slightly thickened, stirring occasionally. Season with salt and pepper, to taste.