Wine-Braised Short Ribs

• From: The Beef Checkoff

Ingredients

• 2 lbs well-trimmed beef short ribs, cut into 3 2-inch pieces

• 1 tsp olive oil

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 medium onion, chopped

• 1 can (28 ounces) crushed tomatoes with Italian seasonings

• 1 cup dry red wine

• cooked soft polenta or pasta (optional)

• salt and pepper

Polenta or pasta make an excellent accompaniment to these well-seasoned ribs.

Directions

• Heat oil in large stockpot over medium heat until hot. Place beef short ribs in stockpot; brown evenly. Remove from stockpot. Season with 1/2 teaspoon each salt and pepper.
• Add onion to stockpot; cook and stir 5 to 8 minutes or until onion is tender. Stir in tomatoes and wine. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.
• Remove beef; keep warm. Skim fat from cooking liquid. Bring to a boil. Cook, uncovered, 5 to 7 minutes or until slightly thickened, stirring occasionally. Season with salt and pepper, as desired.
• Serve short ribs with sauce and polenta or pasta, if desired.