Comfort food for a cold winter day.
Ingredients
12 short ribs - about 3.5 pounds
1 Tablespoon oil
Salt and pepper
1 large onion, cut into medium dice
3 garlic cloves
2 teaspoons dried thyme
3 Tablespoons flour
1 1/2 cups red wine
1 1/2 cups chicken broth
1 can (14.5 ounces) petite diced tomatoes
Instructions
Adjust oven rack to lower middle position and heat oven to 400 degrees. Toss short ribs evenly with oil. Salt and pepper the ribs. Heat a Dutch oven over medium-high heat. Working in batches to avoid overcrowding, add short ribs to the pan. Cook each batch, turning only once, until well browned on each side - about 5 minutes.
Drain all but one Tablespoon of grease from the pan. Add onion, Saute until lightly browned and translucent, about 5 minutes. Add garlic and thyme; saute until fragrant, about 1 minute. Stir in flour, then wine, followed by chicken broth and tomatoes. Return short ribs to pot and bring to a simmer. Place a heavy-duty piece of foil over the pot. Use a potholder to press down the foil so that it touches the stew. Seal foil around the edges. Place lid on pot. Place pot in oven and cook until the ribs are fall off tender, about 1 1/5 hours.