Braised Short Ribs with Red Wine Sauce Recipe

Braised Short Ribs with Red Wine Sauce

2 pounds well-trimmed beef short ribs 1 teaspoon vegetable oil Salt and pepper 1 can (10-1/2 ounces) double-strength beef broth or beef consommé 1 cup dry red wine 2 small onions, quartered 4 cloves garlic, minced 3 fresh thyme sprigs 1-1/2 cups sliced mushrooms 2 tablespoons butter 1/4 cup chopped shallots 1 teaspoon minced fresh thyme 2 teaspoons cornstarch dissolved in 1/2 cup dry red wine

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 2 to 2-1/2 hours or until beef is fork-tender.
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.
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. 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.

Makes 4 servings.

Recipe and photograph provided courtesy of Beef It's Whats For Dinner.