Photography by Kevin A. Roberts
Preheat oven to 325. Season the ribs with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Working in batches, brown the short ribs on all sides, about 8 minutes per batch. Transfer the ribs to a plate. Pour off all but 2 tablespoons of the drippings from the pot. Add 1 cup of diced onions to the pot and brown, for about 5 minutes. Carefully stir in the wine, bring to a simmer, and cook until reduced by about half. Add the ribs and any accumulated juices back to the pot, and add the broth. Bring back to a simmer, and add thyme and rosemary sprigs. Cover, and place in the oven. Braise for 2 to 2 ½ hours, or until the meat easily falls off the bone. Transfer the ribs to a plate, and tent them with foil. Strain sauce from the pot into a small pan. Spoon fat from the surface of the sauce and discard. Simmer the sauce until it’s slightly thickened, about 10 minutes. Season to taste with salt and pepper. Transfer the ribs and sauce to a serving dish, and garnish with sprigs of herbs. Serve over mashed potatoes or polenta.
Ingredients
2 pounds short ribs
1 bottle red wine
2 cups broth
1 cup onions
Fresh sprigs of thyme or rosemary
