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Wine-braised Short Ribs

  • Prep Time: 2-1/2 to 3 hours
  • Serving Size: 6
  • 2 pound Beef Chuck Short Ribs, Cut Into 3 Inches X 2 Inches Pieces
  • 1 teaspoon Olive Oil
  • 1 Medium Onion, Chopped
  • 1 can (28 oz) Italian-seasoned Crushed Tomatoes, Undrained
  • 1 cup Dry Red Wine
  • Cooked Soft Polenta Or Pasta, Optional
  • 1. Heat oil in stockpot over medium heat until hot; brown beef short ribs. Remove; sprinkle with 1/2 tsp each salt and pepper.

    2. Add onion to pot; cook and stir 5 to 8 minutes or until tender. Add tomatoes, wine and ribs; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.

    3. Remove ribs. Skim fat from cooking liquid; cook and stir 5 to 7 minutes or until slightly thickened. Serve ribs with sauce and polenta.