Spicy Braised Short Ribs

BERTOLLI
11Ingredients
3Hours

Ingredients

US|METRIC
  • 2 pounds beef short ribs
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano leaves, crushed
  • 2 tablespoons Bertolli Classico Olive Oil
  • 1 sweet onion
  • 4 carrots (cut into 1-inch-thick pieces)
  • 1 clove garlic (finely chopped)
  • 1 cup dry red wine
  • 1 jar bertolli arrabbiata sauce
  • 1 bay leaf (optional)
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    Directions

    1. Season short ribs with oregano, salt and pepper. Heat Olive Oil in 4-quart saucepot over medium-high heat and brown short ribs on all sides. Remove ribs from saucepot and set aside.
    2. Cook onion and carrots in same saucepot, stirring occasionally, 6 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in wine, scraping up any brown bits from bottom of pan. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and return ribs to saucepot; add bay leaf. Simmer covered 2 hours or until ribs are tender.
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