Rosemary Onion Braised Short Ribs

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 6 lbs beef short ribs
• salt and pepper
• 2 tablespoons olive oil
• 1 (16 ounce) bottle dry red wine (like pinot noir)
• 1 lb small onion, peeled
• 1 1/2 tablespoons coarsely chopped fresh rosemary
• 2 tablespoons grainy horseradish mustard
• 1 pint grape tomatoes

Recipe

• 1 preheat oven to 325.
• 2 in large dutch oven, heat 1 tbs olive oil over medium-high heat. season ribs with salt and pepper. add half the ribs to the dutch oven and brown on all sides. remove ribs to a bowl and brown the other half of the meat. add them to the bowl and cover with foil.
• 3 add remaining olive oil to dutch oven and heat. stir in whole onions, chopped rosemary, salt and pepper. cook, stirring occasionally until onions are softened, about 5 minutes. spoon onions and seasonings into a separate bowl and set aside.
• 4 increase heat to high and pour wine into dutch oven. let boil until reduced by about half, about 10 minutes.
• 5 return ribs and any juices to dutch oven. cover and place in oven for 1 hour and 15 minutes.
• 6 add onions to dutch oven, cover and bake for another 30 minutes.
• 7 remove from oven, and transfer onions and ribs to a bowl.
• 8 let cooking liquid stand for a few minutes to allow fat to rise to the top. skim fat and discard. bring liquid to a boil and whisk in the mustard and season to taste with salt and pepper.
• 9 add tomatoes and return ribs and onions to dutch oven. cover and lower heat to medium and simmer until tomatoes are tender, about 10 minutes more.