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Red Wine Braised Short Ribs
6 - 7 Boneless Short Rib Pieces
1) 14oz Can Diced Tomatoes
1 White Onion Sliced
1/2 Bottle Bogel Pinot Nior (or an inexpensive wine)
1/2 Cup Chicken Broth
Thyme
Oregano
Basil
3 Cloves Minced Garlic
Salt & Pepper
Olive Oil
Directions:
Heat 2 Tablespoons Olive Oil in Large Pot or Dutch Oven. Sear Short Ribs on all sides. 2-3 minutes per side. Remove and set aside on plate. In the same pot, saute sliced onions in remaining oil. Cook 1-2 minutes. Add garlic. Cook 1 minute.
Add meat and juices that accumulated on the plate back in to the pot, along with diced tomatoes & chicken broth. Cook 2-3 minutes. Add thyme, oregano, salt and pepper to taste.
Cook on low heat (simmer), covered for about 1 hour. More if you have the time.
Serve on a bed of cheesy risotto, with a side of greens or pan seared asparagus (or other green veg. of choice)
Garnish with fresh parsely or basil & fresh grated romano cheese.
Pictured here with grilled asparagus on top.
6 - 7 Boneless Short Rib Pieces
1) 14oz Can Diced Tomatoes
1 White Onion Sliced
1/2 Bottle Bogel Pinot Nior (or an inexpensive wine)
1/2 Cup Chicken Broth
Thyme
Oregano
Basil
3 Cloves Minced Garlic
Salt & Pepper
Olive Oil
Directions:
Heat 2 Tablespoons Olive Oil in Large Pot or Dutch Oven. Sear Short Ribs on all sides. 2-3 minutes per side. Remove and set aside on plate. In the same pot, saute sliced onions in remaining oil. Cook 1-2 minutes. Add garlic. Cook 1 minute.
Add meat and juices that accumulated on the plate back in to the pot, along with diced tomatoes & chicken broth. Cook 2-3 minutes. Add thyme, oregano, salt and pepper to taste.
Cook on low heat (simmer), covered for about 1 hour. More if you have the time.
Serve on a bed of cheesy risotto, with a side of greens or pan seared asparagus (or other green veg. of choice)
Garnish with fresh parsely or basil & fresh grated romano cheese.
Pictured here with grilled asparagus on top.
