These ribs make a great winter-time meal. They roast in a very hot oven for an hour and a half, and make the house smell delicious and feel cozy. Short ribs are beef, and they taste like a succulent pot roast.
Preheat oven to 450 degrees F, and warm a Dutch oven to medium high on the stove.
Red Wine and Rosemary-Braised Short Ribs
2015-12-30 20:02:47
Serves 6
Ingredients
- 12 short ribs (about 3 ½ - 4 pounds)
- 1 tablespoon olive oil
- Salt and pepper
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 sprig fresh rosemary
- 3 tablespoons flour
- 1 ½ cups red wine
- 14.5 ounce can chicken broth (about 2 cups)
- 14.5 ounce can diced tomatoes
Instructions
- Preheat the oven to 450 degrees F, and heat a large Dutch oven to medium high heat.
- In a large mixing bowl, toss the ribs with the olive oil, salt, and pepper.
- Dice the onion and mince the garlic.
- Brown the ribs on both sides in the Dutch oven (about 5 minutes per side). You’ll need to do it in two batches. Set aside.
- Drain all but 1 tablespoon of fat from the Dutch oven, and sauté the onions until translucent.
- Add the garlic and rosemary and sauté for another 2 minutes.
- Stir in the flour, wine, chicken broth, and tomatoes.
- Return ribs to the pan, and bring to a boil.
- Cover the whole pan with a sheet of heavy duty aluminum foil. Press it down so that it touches the meat mixture, then seal it tightly around the edges.
- Put the lid on, and bake at 450 for 1 ½ hours.
Adapted from Pam Anderson
Adapted from Pam Anderson
White Apron Blog http://whiteapronblog.com/