Tuesday, November 29, 2011

Simple Red Wine-Braised Short Ribs

There’s a dish at Olive Garden that I love. I know Olive Garden right? I love their Chianti Braised Short Ribs. While this recipe is not from Olive Garden (it’s far better in my opinion), you will fall in love with these tender short ribs that are slow-cooked to perfection. Now, I don’t have to drive to Olive Garden to get one of my favorite dishes. Yeah me.

Simple Red Wine-Braised Short Ribs
Serves 6

12 short ribs (about 3 ½ pounds)
1 tbsp. olive oil
Salt and ground black pepper
1 large onion, cut into medium dice
3 garlic cloves, minced
2 tsp. dried thyme leaves
3 tbsp. flour
1 ½ 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 with oil and a light sprinkling of salt and pepper.

Meanwhile heat a heavy-bottomed Dutch oven over medium-high heat. Working in two 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 5 minutes. Add garlic, 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 ½ hours.

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