Short Ribs Braised in Red Wine

Serve short ribs with crusty bread, creamy polenta, or mashed potatoes.

Sun Braised Basic Short Ribs


2 teaspoons salt

2 teaspoons pepper

2 teaspoons dry mustard

4 pounds beef short ribs (bone-in), patted dry with paper towels

1/4 cup olive oil

2 tablespoons tomato paste

1 onion, finely chopped

1 can (14-ounce) beef broth

1 1/2 cups dry red wine

2 sprigs fresh thyme

1 sprig rosemary

1 bay leaf

8 cloves garlic, peeled


Set Sun Oven out to preheat.

In a small bowl, mix together the salt, pepper, and mustard powder. Rub the ribs all over with the spice mix. Over medium-high heat, heat the oil in a Dutch oven. Working in batches, brown the ribs on all sides, transferring them to a plate as they brown. Add the tomato paste and onion to the pot. Cook, stirring often, until the onion softens, about 5 minutes. Add the wine, broth, herbs, and garlic. Return the ribs to the pot, cover and transfer to the Sun Oven. cook until the meat is very tender and falling off the bones, about 3 hours. Serve immediately or refrigerate in a covered container for up to 3 days.

Makes 6 servings.



SIGN UP FOR OFFERS, SALES, and Announcements!

Also learn morea about Emergency Preparedness, Saving Energy, and Creating Delicious Meals
Using the Sun.

You have Successfully Subscribed!