Simple Red Wine-Braised Short Ribs - cooking recipe

Ingredients

12 short ribs (about 3 1/2 pounds)
1 tablespoon olive oil
salt & fresh ground pepper
1 large onion, cut into medium dice
3 garlic cloves, minced
2 teaspoons dried thyme leaves
3 tablespoons flour
1 1/2 cups each
red wine and chicken broth
14 1/2 ounces petite diced tomatoes

Preparation

Adjust rack to lower-middle position and heat oven to 450 degrees. Toss short ribs evenly with oil and a light sprinkling of salt and pepper.
Meanwhile heat a heavy-bottomed Dutch oven or soup kettle over medium-high heat. Working in two batches to avoid overcrowding, add short ribs to hot pan. Cook each batch, turning only once, until well-browned on each side, 5 to 6 minutes.
Drain all but 1 tablespoon of the fat from the pan. Add onion; saute until lightly brown and translucent, about 5 minutes. Add garlic and thyme, saute until fragrant, about a minute. Stir in flour, then wine, followed by chicken broth and tomatoes. Return short ribs to the pot and bring to a simmer.
Place a sheet of heavy-duty foil over pot. Use a potholder to press down foil so that it touches stew. Seal foil completely around edges. Place lid snugly on pot. Place pot in oven and cook until ribs are fall-off-the- bone tender, about 11/2 hours.