Braised Beef Short Ribs

1. 1

   Preheat oven to 325 degrees.

2. 2

   Season ribs with salt and pepper.

3. 3

   In large Dutch oven at medium high heat, heat 1 tbsp olive oil and brown ribs on all sides. Transfer to bowl.

4. 4

   Increase heat to high, add the wine and bring to a boil. Lower the heat and gently boil until reduced to half (about 10 minutes).

5. 5

   Put ribs in Dutch oven. Cover and bake 1 hour and 15 minutes.

6. 6

   In large skillet, heat remaining olive oil over med high heat and saute onions, rosemary, salt and pepper to taste. Remove when onions are browned (about 5 minutes) and add to ribs. Cover and bake for 30 minutes longer.

7. 7

   Transfer ribs and onions to bowl. discard fat from liquid.

8. 8

   Place dutch oven with broth on stove. Bring to boil and stir in the mustard and salt and pepper to taste.

9. 9

   Add tomatoes and return ribs and onions to the pot. Cover and lower the heat to medium and simmer until tomatoes are tender (about 10 minutes).

* Per serving · 4 servings · Values may vary.