12 short ribs ( about 3 1/2 lbs. )
1 Tbsp. olive oil
salt and black ground pepper to taste
1 large onion, diced into med. dice
3 cloves garlic, minced
2 tsp. dried thyme leaves
3 Tbsp flour
1 1/2 cups EACH red wine and beef broth
1 can (14.4 oz.) petite diced tomatoes
Adjust rack to lower-middle position in oven, heat to 450 degrees. Toss ribs evenly with oil and a light sprinkle of salt and pepper.
Meanwhile heat dutch oven or soup kettle over med. high heat. Working in 2 batches to avoid overcrowding, add ribs to hot pan. Cook each batch, turning only once, until well browned on each side, 5 to 6 minutes.
Drain all but 1 Tbsp. of fat from pan.
Add onions and cook about 5 min. or until lightly brown and translucent. Add thyme and garlic, cook until fragrant, about 1 min. or so. Stir in flour until smooth, then add beef broth and red wine followed by tomatoes. Return ribs to pot and bring to a simmer.
Remove from heat and place a piece of foil on top of ribs. With oven mit press down foil over stew. Seal edges, place top on pot and place in oven bake until ribs fall off bones, about 1 1/2 hours.
- 10 g
- 16 g
- Saturated Fat
- 6 g
- 64 mg
- 2 g
- 302 mg