Mar 27 2010
4 pounds beef short ribs $18.30
Kosher salt and freshly ground pepper $0.02
1/4 cup olive oil $0.63
1 large onion, diced $0.47
3 cloves garlic, coarsely chopped $0.03
5 Roma tomatoes, cut into eighths $3.97
1 cup red wine $4.57
3 tablespoons Dijon mustard $0.12
2 cups beef broth $1.00
Total Cost $29.11
1.) Preheat oven to 350 degrees Fahrenheit with the rack in the lower 1/3 of the oven.
2.) Season the ribs with salt and pepper. In a large, heavy stock pot heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, about 2 minutes. Add the tomatoes, wine, and mustard. Bring the mixture to a boil and scrape up the brown bits on the bottom of the pan with a wooden spoon. Return the ribs to the pot. Add the beef broth, cover the pan, and place in the oven for 2.5 hours until the meat is fork-tender and falls easily from the bone.
3.) Remove ribs from the pot and allow to rest for 5 minutes. Place on plates and ladle sauce from the pot over the ribs (thicken with cornstarch if desired.)
4.) Serve and enjoy!