- 1
Ingredients
- 6 beef short ribs, seasoned with kosher salt and pepper
- 2 cups diced onions
- 1 jalapeno chile peppers, seeded and minced
- 3 Tbsp. minced garlic
- 5 Tbsp. olive oil, divided
- 1 can diced tomatoes in juice (14.5 oz)
- 1 can (14 oz.) low sodium beef broth
- 1 cup dry red wine
- 1/2 cup ketchup
- 1/4 cup packed brown sugar
- 2 Tbsp. yellow mustard
- 2 Tbsp. cider vinegar
- 2 Tbsp. Worcestershire sauce
- 2 tsp. minced fresh rosemary leaves
- 1 tsp. ground cumin
- 2 bay leaves
Preparation
Step 1
Sear 3 ribs in 1 ½ Tbsp. oil in a large Dutch oven over high heat. Brown ribs on all sides, 6-8 minutes total, then transfer to a platter. Brown remaining ribs in the same manner, adding another 1 ½ Tbsp. oil. Remove ribs to a platter. Drain grease from the pot; return to the burner.
Sauté onion, and garlic, and jalapeno in remaining 2 Tbsp. oil over medium-high heat, scraping up any brown bits from the bottom of the pot. Cook until onion is soft, about 8 minutes.
Add tomatoes with juice, broth, wine, ketchup, brown sugar, mustard, vinegar, Worcestershire sauce, rosemary, cumin, and bay leaves; bring to a simmer. Return ribs to pan, cover with tight fitting lid, and bring to a boil. Reduce heat to a simmer; cook ribs 1 hour.
Periodically check to be sure liquid is bubbling; adjust heat as needed. Rearrange ribs in the pot, then cover and simmer another 1 ½ hours, or until meat is fork tender and easily comes off the bones. Transfer ribs to platter.
Skim off any fat floating on top of the liquid, then increase heat to high. Boil liquid 10 minutes, stirring occasionally, until liquid is slightly thickened. Remove bay leaves; season sauce with salt and pepper before serving over short ribs.