Slow Cooked Braised Short Ribs

Approx. 6 to 8 Servings

Ingredients

2½ to 3 Pounds Boneless Short Ribs
2-3 Tablespoons Grand Diamond All Purpose Seasoning
1 Cup All Purpose Flour
3 Tablespoons Extra Virgin Olive Oil
1 Medium Onion, sliced
2-3 Cloves Garlic, minced
2 Cups Shiraz-Cabernet Sauvignon Wine
OR
1½ Cups Shiraz Red Wine
½ Cup Cabernet Sauvignon Wine
2 Cups Beef Broth
1 Tablespoon Worcestershire
1 Sprig Fresh Rosemary

Directions

Preheat oven to 375 degrees.

Using a paper towel, pat the short ribs dry and place in a bowl. Season the ribs with Grand Diamond All Purpose Seasoning. Sprinkle the flour over the ribs to form a light coating on each rib and shake off any excess flour and set aside on a plate.

Preheat a large skillet over medium-high heat for 3 to 4 minutes. Pour in the olive oil and allow it heat up for 1 to 2 minutes. Place the floured ribs in the pan and brown on each side for 2 to 3 minutes. Once the ribs are browned on all sides, remove them from the skillet and set aside on a clean plate to rest.

Meanwhile in the same skillet, sauté the onions for 2 to 3 minutes, then add the garlic and sauté for about 1 minute. Pour the wine into the skillet and stir, scraping up the bits on the bottom of the pan. Allow the wine to cook and reduce by half (meaning: to slightly boil down) for about 10 minutes over medium-high heat. Next, stir in the beef broth and Worcestershire. Place the ribs and the rosemary into the sauce, cover with a lid or aluminum foil and bake at 375 degrees for 2 to 2½ hours. Serve with rice or mashed potatoes.