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Categories:Viewed: 27 - Published at: 9 years ago
Ingredients
- 2 lbs. short ribs cut into 3"x2" pieces
- 1 tsp. olive oil
- 1 med. onion, chopped
- 1 can (28 oz.) italian-seasoned crushed tomatoes, undrained
- 1 cup dry red wine
- cooked polenta or pasta, optional
Method
- 1. Heat oil in stockpot over med. heat until hot; brown beef short ribs. Remove; sprinkle with 1/2 tsp EACH salt & pepper.
- 2. Add onion to pot; cook and stir , wine5 - 8 mins. or until tender. Add tomatoes, wine, and ribs; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2 1/2 hrs. or until fork-tender.
- 3. Remove ribs. skim fat from liquid; cook and stir 5-7 mins. or until thickened. serve ribs w/ sauce and polenta.
