Beef Short Ribs Braised in Wine Recipe

How to make it

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• Pre heat oven to 350
• Heat 1 tbsp evoo in a Dutch Oven, over medium heat
• Season ribs with salt and pepper
• Brown ribs on all sides, about 10 minutes, transfer a bowl
• Increase heat to high, add the wine and bring to a boil
• Lower heat and boil gently until reduced by half, about 10 minutes
• Return ribs and any juices to the Dutch Oven
• Cover and bake for 1 hour and 15 minutes
• Meanwhile in a large non-stick skillet, heat the remaining tbsp evoo over medium high heat
• Add the onions, salt, pepper, and rosemary; cook, stirring occasionally for 5 minutes, or until the onions begin to brown.
• Add the onion mixture to the ribs, cover, and bake an additional 30 minutes
• Transfer the ribs and onions to a bowl and let the cooking liquid stand a few minutes to allow the fat the separate; discard the fat.
• Bring the liquid to a boil, whisk in the mustard and season with salt and pepper to taste. Return the ribs and onions back to pot and add the tomatoes.
• Cover, lower the heat to medium, and simmer until the tomatoes are tender, about 10 minutes.