Simple Red Wine-Braised Short Ribs

Serves 6

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
1 1/2 cups each: red wine and chicken broth
1 can (14.5 ounces) petite diced tomatoes

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 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.

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.

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 1 1/2 hours.