Here’s my recipe for beef short ribs braised in red wine and tomatoes that was published in CSQ Magazine.
3 1/2 lbs. of bone in beef short ribs
1 lg. Yellow onion, thinly sliced
1 (28 oz.) can whole plum tomatoes, drained and chopped
1 (8 oz.) can of tomato sauce
Season with salt and pepper granulated garlic
1/2 tsp. fresh oregano
1 tsp. fresh parsley
3 tbsp. wine vinegar
4 tbsp. olive oil
1 bay leaf
Preheat oven to 350 degrees. Heat 2 tablespoon of oil in an ovenproof casserole placed over medium high heat. When the oil is hot, season with salt pepper and granulated garlic then sear the ribs for about 3 minutes on each side.
Pour the remaining oil into the casserole. Once it is hot, add the onion and saute it for 3 to 4 minutes at medium heat. Add the herbs and wine, continue to cook for 2 to 3 minutes. Stir in the chopped tomatoes and mix in the tomato sauce. Season to taste and return the ribs to the casserole. Add the bay leaf.
Cover and cook in the oven at 350 degrees for 2 hours. When cooking is complete, skim off any excess fat. Serve with your favorite pasta or potatoes.