Beef Ribs Braised In Red Wine

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 6 lbs beef short ribs (2 per person)
• salt and pepper
• 2 tablespoons extra virgin olive oil
• 1 (8 ounce) bottle dry red wine, pinot noir
• 1 lb small pearl onion, peeled
• 1 1/2 tablespoons fresh rosemary, coarsely chopped
• 2 tablespoons grainy mustard
• 1 pint grape tomatoes

Recipe

• 1 pre heat oven to 350.
• 2 heat 1 tbsp evoo in a dutch oven, over medium heat.
• 3 season ribs with salt and pepper.
• 4 brown ribs on all sides, about 10 minutes, transfer a bowl.
• 5 increase heat to high, add the wine and bring to a boil.
• 6 lower heat and boil gently until reduced by half, about 10 minutes.
• 7 return ribs and any juices to the dutch oven.
• 8 cover and bake for 1 hour and 15 minutes.
• 9 meanwhile in a large non-stick skillet, heat the remaining tbsp evoo over medium high heat.
• 10 add the onions, salt, pepper, and rosemary; cook, stirring occasionally for 5 minutes, or until the onions begin to brown.
• 11 add the onion mixture to the ribs, cover, and bake an additional 30 minutes.
• 12 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.
• 13 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.
• 14 cover, lower the heat to medium, and simmer until the tomatoes are tender, about 10 minutes.