Braised Short Ribs
 
 
by:
Serves: 6
Ingredients
  • 12 short ribs (about 3 ½ pounds)
  • 1 tablespoon olive oil
  • Salt and ground black pepper
  • 1 large onion, cut into medium dice
  • 3 garlic cloves, minced
  • 2 teaspoons dried thyme leaves
  • 3 tablespoons flour
  • 1½ cups each: red wine and chicken broth
  • 1 can (14.5 ounces) petite diced tomatoes
Instructions
  1. 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.
  2. Meanwhile, heat a heavy-bottomed Dutch oven or soup kettle over medium-high heat. Working in 2 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.
  3. Drain all but 1 tablespoon of the fat from the pan. Add onion; sauté until lightly brown and translucent, about five 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.
  4. 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.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/braised-short-ribs-recipe/