How to make it

  • 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.

Reviews & Comments 2

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    " It was excellent "
    notyourmomma ate it and said...
    Oh yeah, love the short ribs in wine. Wonderful.
    Was this review helpful? Yes Flag
    " It was excellent "
    robertg ate it and said...
    Bookmarked this to do on the next cold-rainy day, when being in the kitchen is as close to heaven as we can get. Thanks for sharing....Bob
    Was this review helpful? Yes Flag

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