Slow and easy are the key words when braising beef short ribs. Browning them slowly on all sides is critical to locking in flavor. Serve them with mashed potatoes, creamy polenta or couscous.

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Braised Short Ribs

INGREDIENTS

1 teaspoon dried red pepper flakes

1-1/2 teaspoons salt

½ teaspoon coarse ground black pepper

1-1/2 teaspoons each dried oregano and thyme

½ teaspoon sweet paprika

8 meaty short ribs on the bone (about 4 pounds), 1-1/2-inches thick, dried with paper towels

2 tablespoons neutral oil such as grapeseed or sunflower oil

1 medium red onion, cut into thin slices

3 cloves garlic, minced

½ cup tomato sauce

1/2 cup dry red wine

DIRECTIONS

Preheat oven to 325F.

Combine first 5 ingredients in a bowl. Add the ribs a few at a time and rub them with the mixture. Set aside on a dish.

In a heavy-duty large casserole dish heat 1 tablespoon oil and brown the ribs slowly on all sides over medium heat. As they brown, transfer them to a dish.

Add remaining oil to the pan and cook the onions until they begin to wilt; stir in the garlic and continue cooking for a couple of minutes. Combine the tomato sauce and wine and stir into pan. Lower the heat and cook for 1 minute. Turn off heat. Add the ribs in a single layer to the onion mixture; cover and place the casserole in a preheated 325F oven.

Cook until tender about 1-1/2 hours depending on thickness of ribs. Serves 4

From “Ciao Italia Plant, Harvest, Cook!”

www.ciaoitalia.com

(Photo Mary Ann Esposito, Inc.)