Recipe: Simple Red Wine-Braised Short Ribs

Short ribs are hot right now. Apparently the word “wow” has been used to describe them so many times there’s a whole Google category called “short ribs wow.” I get it. Short ribs are “wow” in every way — their rich flavor, succulent texture, ease in preparation. If you follow my modified pressure cooker technique, they’re done in just 1½ hours or half the usual cooking time.

So make a batch of short ribs one of these busy holiday weekends. Have some friends over and wait for the “wows.” Or serve it for Sunday supper knowing you have a heat-and-serve meal ready to go later in the week.

Simple Red Wine-Braised Short Ribs

12 short ribs (about 3½ pounds)

1 Tb. olive oil

Salt and ground black pepper

1 large onion, cut into medium dice

3 garlic cloves, minced

2 tsps. dried thyme leaves

3 Tbs. flour

1½ 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 evenly with oil and a light sprinkling of salt and pepper.

Meanwhile heat a heavy-bottomed Dutch oven or soup kettle 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 and 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 1½ hours.

Serves:
6

Per serving: 348 calories, 11g carbohydrates, 28g protein, 16g fat (6g saturated), 64mg cholesterol, 2g dietary fiber, 302mg sodium