| Fast Prep

wine-braised short ribs

prep: 25 minutes | roast: 2 hours 30 minutes at 325°F | MAKES: 6 to 8 servings

• 6 to 8 bone-in beef short ribs (about 4 lb.)
• 1 tsp. kosher salt
• ¾ tsp. freshly ground black pepper
• 1 Tbsp. vegetable oil
• 4 large carrots, peeled and cut into chunks
• 2 stalks celery, cut into chunks
• 1 Tbsp. minced garlic
• 1 cup dry red wine (see tip below)
• 2 cups reduced-sodium beef broth
• 2 Tbsp. tomato paste
• ½ tsp. dried thyme, crushed
• ½ tsp. dried rosemary, crushed
• 1 14.4-oz. pkg. frozen pearl onions
• Crusty bread

1. Preheat oven to 325°F. Sprinkle short ribs with salt and pepper. In an oven-safe 5- to 6-qt. pot heat oil over medium-high heat. Add ribs, in batches if necessary, and cook until browned on all sides. Remove ribs from pot and set aside. Measure 1 Tbsp. drippings and set aside; discard remaining drippings.

2. In the same pot cook carrots and celery in the reserved drippings over medium heat 5 minutes, stirring occasionally. Add garlic; cook and stir 1 minute more. Carefully add wine to pot. Cook and stir 5 minutes or until wine is reduced slightly, scraping up browned bits from the bottom of pot. Stir in broth, tomato paste, thyme, and rosemary until combined. Add ribs and pearl onions. Bring to boiling.

3. Roast, covered, 2½ to 3 hours or until ribs are tender. Use a slotted spoon to remove ribs and vegetables from braising liquid. Skim fat from braising liquid. Drizzle ribs and vegetables with some of the braising liquid. Serve with crusty bread.

PER SERVING: 906 cal., 56 g fat (23 g sat. fat), 211 mg chol., 903 mg sodium, 38 g carb., 5 g fiber, 9 g sugars, 55 g pro.

IN THE RED

Red wine helps to tenderize the meat and adds richness and depth to the sauce. Reducing it in the pan before adding the other liquids allows most of the alcohol to evaporate. For the best flavor, be sure to choose a dry red wine, such as Cabernet, Merlot, or Pinot Noir.