The moment there is even a slight chill in the air, my mind tells me it’s time to start cooking fall foods, especially those that are roasting in the oven for hours, or a soup simmering on the stovetop. We love these slow-cooking ribs, and hope you will, too.
Beef Short Ribs in Red Wine
1 cup whole wheat flour
1 Tablespoon lemon-pepper seasoning
1 Tablespoon garlic salt
Freshly ground black pepper to taste
3 pounds beef short ribs
3 Tablespoons canola oil
2 Tablespoons butter
1 cup chopped red onion
1 cup red wine
1/2 cup dark brown sugar
1/2 cup red wine vinegar
1/4 cup chili sauce
1/4 cup ketchup
3 Tablespoons Worcestershire sauce
Fresh thyme sprigs (optional)
1. Heat oven to 325 degrees.
2. Combine flour, lemon-pepper, garlic salt, and ground pepper in a flat pan or large bowl. Dredge the ribs in the mixture; set aside.
3. Heat the canola oil in a large skillet over medium-high heat. Add the ribs and brown well on all sides. Remove from pan and set aside.
4. Wipe the pan of any excess oil. Melt butter in the pan and add the red onion. Saute until softened. Stir in wine, brown sugar, vinegar, chili sauce, ketchup, and Worcestershire sauce. Stir until blended; turn off heat.
5. Place ribs in a heavy pan and pour on wine mixture. Top with a few thyme sprigs, if desired. Cover pan and roast for 3-1/2 to 4 hours or until meat is very tender. I like to serve the ribs alongside with buttered egg noodles tossed with poppy seeds and chopped flat leaf parsley, and cooked baby carrots.
Note: If the pan you use to brown the ribs has a lid and is suitable for the oven, you can use that pan instead of transferring it to a baking dish.
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