Nutritional Information CALORIES 410 FAT 25.0g PROTEIN 28g CARBOHYDRATES 12g CHOLESTEROL 85mg SODIUM 460mg FIBER 3.0g Serving size: : Serves 4 adults, serving size 1 rib w/ bone and 3/4 cup sauce Time To Cook: Active Time: 20 min Total Time: 2 hours 55 min No Knife Needed Braised Short Ribs Ingredients 8 pieces, about 2.75 lbs beef short ribs white flour 1 Tbsp vegetable oil 1 cup coarsely chopped white mushrooms 2 Tbsp chopped garlic 1 pkg, about 8 oz Roberts Mirepoix - Diced Vegetables 1/2 cup Italian style diced-cut canned 2 whole dried bay leaves 1 Tbsp fresh chopped thyme 1 1/4 cups dry red wine or red cooking wine 1 1/4 cups beef broth Directions   Pre-heat oven to 350 degrees Dust short ribs with flour. Heat oil in large braising pan on MEDIUM, until oil faintly smokes. Add ribs; brown, turning to all sides, 8-10 min. Remove ribs; set aside. Discard all but 1 Tbsp drippings from pan. Add mushrooms to pan; cook 2-3 min. Add garlic and mirepoix - vegetables, cook stirring frequently, 2-3 min. Add tomatoes, bay leaves, and 1/2 Tbsp thyme. Stir; simmer 3 min. Add wine, stirring to loosen browned bits on bottom of pan. Cook 8-10 min, until liquid is reduced by one-third, to a syrupy consistency. Return ribs to pan; add broth. Bring to simmer; cover. Braise on center rack of oven 2 hours. Carefully remove lid; cook 30 min or until ribs are fork-tender and sauce is thickened. Skim fat from surface and discard. Transfer ribs to clean platter, Discard bay leaves; stir remaining thyme into sauce. Season to taste with salt and pepper. Pour sauce over ribs and serve.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.