Wine-Braised Short Ribs

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Total Recipe Time:  2-1/2 to 3 hours
Makes 4 to 6 servings

2 pounds beef Short Ribs, cut into 3 x 2-inch pieces
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, chopped
1 can (28 ounces) crushed tomatoes with Italian seasonings
1 cup dry red wine
Cooked soft polenta or pasta (optional)
Salt and pepper
1.Heat oil in large stockpot over medium heat until hot. Place beef short ribs in stockpot; brown evenly. Remove from stockpot. Season with 1/2 teaspoon each salt and pepper.
2.Add onion to stockpot; cook and stir 5 to 8 minutes or until onion is tender. Stir in tomatoes and wine. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.
3.Remove beef; keep warm. Skim fat from cooking liquid. Bring to a boil. Cook, uncovered, 5 to 7 minutes or until slightly thickened, stirring occasionally. Season with salt and pepper, as desired.
4.Serve short ribs with sauce and polenta or pasta, if desired.
Nutritional Information
Nutrition information per serving(1/4 of recipe): 422 calories; 2 g fat (8 g saturated fat; 9 g monounsaturated fat); 99 mg cholesterol; 843 mg sodium; 13 g carbohydrate; 2.9 g fiber; 36 g protein; 3.5 mg niacin; 0.4 mg vitamin B6; 3.7 mcg vitamin B12; 5 mg iron; 23.7 mcg selenium; 8.4 mg zinc.

This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and niacin.
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