Wine-Braised Beef Short Ribs
Serves 6
This recipe works with both English-style bone-in ribs or boneless beef short ribs. Serve with polenta, potatoes, or pasta for a warm and comforting meal.
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
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 210
- Fat: 9.0 g
- Saturated Fat: 3.5 g
- Trans Fat: 0.0 g
- Cholesterol: 35.0 mg
- Sodium: 230.0 mg
- Carbohydrates: 11.0 g
- Fiber: 3.0 g
- Added Sugars: 0.0 g
- Sugar: 3.0 g
- Protein: 14.0 g