Ingredients

2 lbs. short ribs cut into 3"x2" pieces

1 tsp. olive oil

1 med. onion, chopped

1 can (28 oz.) italian-seasoned crushed tomatoes, undrained

1 cup dry red wine

cooked polenta or pasta, optional

Preparation

  1. Heat oil in stockpot over med. heat until hot; brown beef short ribs. Remove; sprinkle with 1/2 tsp EACH salt & pepper.
  2. Add onion to pot; cook and stir , wine5 - 8 mins. or until tender. Add tomatoes, wine, and ribs; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2 1/2 hrs. or until fork-tender.
  3. Remove ribs. skim fat from liquid; cook and stir 5-7 mins. or until thickened. serve ribs w/ sauce and polenta.