Name: Braised Short Ribs with Red Wine Sauce
Total time: 3 h
Yield: 6
Cuisine: American
Ingredients: Chuck Short Ribs; vegetable oil; beef broth; dry red wine; onion; garlic; fresh thyme; mushrooms; butter; shallots; fresh thyme; cornstarch

Preparation

Alternate Cooking Method:

Step 1

Heat oil in large stockpot over medium heat until hot. Brown beef Short Ribs on all sides. Season with salt and pepper as desired. Add broth, 1 cup wine, onions, garlic and thyme to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/2 hours or until beef is fork-tender.
Step 2

Remove Short Ribs from stockpot; keep warm. Strain vegetables and skim fat from cooking liquid. Reserve 3/4 cup cooking liquid for sauce; discard remaining cooking liquid.
Step 3

Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add mushrooms, shallots and minced thyme; cook and stir 5 minutes or until mushrooms are tender. Dissolve cornstarch into remaining 1/2 cup red wine. Add reserved cooking liquid and cornstarch mixture to skillet. Bring to a boil. Reduce heat and simmer 5 minutes; stirring often. Remove skillet from heat; stir in remaining 1 tablespoon butter. Serve sauce over Short Ribs.
Step 4

This recipe can be made in the slow cooker. Add beef, salt and pepper, as desired, broth, 1 cup wine, onions, garlic and thyme to 4-1/2 to 5-1/2 quart slow cooker. Stir to combine. Cook on HIGH 4 to 6 hours, or LOW 8 to 10 hours, or until beef is fork tender. When the beef is done, continue instructions for sauce preparations beginning in step 2.

Nutrition Information

Nutrition information per serving: 314 Calories; 151.2 Calories from fat; 16.8g Total Fat (7.7 g Saturated Fat; 0.2 g Trans Fat; 1 g Polyunsaturated Fat; 6.6 g Monounsaturated Fat;) 71 mg Cholesterol; 237 mg Sodium; 7.6 g Total Carbohydrate; 0.9 g Dietary Fiber; 1.9 g Total Sugars; 22 g Protein; 0 g Added Sugars; 24.6 mg Calcium; 2.6 mg Iron; 357 mg Potassium; 9.1 mcg Vitamin D; 0.2 mg Riboflavin; 3.2 mg NE Niacin; 0.3 mg Vitamin B₆; 2.3 mcg Vitamin B₁₂; 192 mg Phosphorus; 5.3 mg Zinc; 17.1 mcg Selenium; 85.3 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Vitamin D, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Vitamin B6, Phosphorus, and Choline.

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3 HRS

6

12

Ingredients

Preparation

Alternate Cooking Method:

Step 1

Step 2

Step 3

Step 4

Nutrition Information

Nutrition Tip

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3 HRS

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Ingredients

Preparation

Alternate Cooking Method:

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Step 2

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Nutrition Information

Nutrition Tip

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