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Recipe: Wine-Braised Short Ribs

Main Dishes - Beef and Other Meats
WINE-BRAISED SHORT RIBS

2 pounds beef chuck short ribs, cut into 3
1 teaspoon olive oil
1 medium onion, chopped
1 (28 oz) can Italian-seasoned crushed tomatoes, undrained
1 cup dry red wine
Cooked soft polenta or pasta, optional

Heat oil in stockpot over medium heat until hot; brown beef short ribs. Remove; sprinkle with 1/2 tsp each salt and pepper.

Add onion to pot; cook and stir 5 to 8 minutes or until tender.

Add tomatoes, wine and ribs; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.

Remove ribs. Skim fat from cooking liquid; cook and stir 5 to 7 minutes or until slightly thickened.

Serve ribs with sauce and polenta or pasta.

Makes 4 to 6 servings
Source: Wisconsin Beef Council, Inc.
MsgID: 0818645
Shared by: Betsy at Recipelink.com
Board: What's For Dinner? at Recipelink.com
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