Stove-top Braising is MUCH Quicker!

I haven't had much experience with Short Ribs but I saw some on sale and really wanted to try. I found so many recipes for braising in the oven but 3 hours? That's just way more time than I have even on Sundays. I finally found a way to braise on the stovetop that was much quicker so I rolled with it. The result? TENDER and very flavorful Short Ribs and the PERFECT Sunday Night Feast over some mashed potatoes!

Ingredients:

4 short ribs, bone-in

Salt and pepper

1 Tbsp olive oil

1/2 c onions, chopped

1/2 carrots, diced

1 clove garlic, smashed

1/2 c tomato sauce

1 c red wine

1 tsp dried thyme

1 bay leaf

 

Prep:

 

1. Season ribs with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add ribs and brown 5 minutes on each side. Remove and set aside.

 

2. Add onions and carrots and cook for 5 minutes, until softened. Add garlic and cook a minute.

 

3. Stir in tomatoe sauce and red wine. Bring to a boil and deglaze. Add thyme, bay leaf and ribs back.

 

4. Cover and turn heat down to low. Simmer 1 hour until meat is falling off the bones. Serve with mashed potatoes and ENJOY!