Now that summer is here, it is time to grill out! These ribs are sure to stand out with their deep rich flavor and irresistable sauce!


Ingredients:                                                                                   Prep Time: 45 mins
Cook Time: 3 hours

2 tablespoons canola oil                            Two 8oz packages baby portobello mushrooms
Six 5-inch-long beef short ribs                 3 tablespoons all-purpose flour
1/2 teaspoon salt                                         2 cups reduced-sodium chicken broth
1 teaspoon ground pepper                         2 cups Schoolhouse Cherry wine
2 cups chopped onions                               1 tablespoon tomato paste
1 1/2 cups chopped carrots                        Four 5-inch sprigs fresh rosemary



Preheat the oven to 325 degrees. Cut mushrooms into quarters. Heat oil in a large Dutch oven over medium-high heat. Sprinkle short ribs with salt and pepper and sear in hot oil on all sides until well browned, 8-10 minutes. Remove short ribs from the pan. Add onions, carrots and mushrooms to the drippings in pan. Cook until mushrooms have released their liquid, about 7 minutes. Sprinkle in flour and stir until smooth. Stir in chicken broth, wine, tomato paste and rosemary sprigs. Cook over high heat, stirring frequently, until reduced by half, about 10 minutes. Arrange short ribs in the vegetable mixture, cover and bake until meat is tender, about 2 1/2 hours.

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