Succulent, fall-off-the-bone tender and full of flavor, these beef short ribs are slowly braised in beef broth and red wine. Definitely one of the comfort foods!

Braised Short Ribs with Red Wine Sauce

2 pounds well-trimmed beef short ribs
1 teaspoon vegetable oil
Salt and pepper
1 (10 1/2-ounce) can double-strength beef broth or beef consommé
1 cup dry red wine
2 small onions, quartered
4 cloves garlic, minced
3 fresh thyme sprigs
1 1/2 cups sliced mushrooms
2 tablespoons butter
1/4 cup chopped shallots
1 teaspoon minced fresh thyme
2 teaspoons cornstarch dissolved in 1/2 cup dry red wine

1. Heat oil in large stockpot over medium heat until hot. Brown beef short ribs on all sides. Season with salt and pepper as desired. Add broth, 1 cup wine, onions, garlic and thyme to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2 1/2 hours or until beef is fork-tender.
2. Remove short ribs from stockpot; keep warm. Strain vegetables and skim fat from cooking liquid. Reserve 3/4 cup cooking liquid for sauce; discard remaining cooking liquid.
3. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add mushrooms, shallots and minced thyme; cook and stir 5 minutes or until mushrooms are tender. Add reserved cooking liquid and cornstarch mixture to skillet. Bring to a boil. Reduce heat and simmer 5 minutes; stirring often. Remove skillet from heat; stir in remaining 1 tablespoon butter. Serve sauce over short ribs.

Makes 4 servings.

Recipe and photograph provided courtesy of Beef It's Whats For Dinner.