Enjoy Braised Beef Short Ribs with Red Wine and Chocolate. You'll love how tender & juicy these braised beef short ribs are when you use some rich flavors.
What You Need
Original recipe yields 4 servings
1 Tbsp. oil
2 lb. beef short ribs
1-1/2 cups chopped onions
2 cloves garlic, minced
3 Tbsp. flour
1 Tbsp. chili powder
2 cups fat-free reduced-sodium beef broth
1 cup dry red wine
1/2 cup HEINZ Chili Sauce
3 Tbsp. LEA & PERRINS Worcestershire Sauce
1 oz. BAKER'S Bittersweet Chocolate
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Please use alcohol responsibly.
Let's Make It
Heat oil in Dutch oven or large deep skillet on medium-high heat. Add short ribs in batches; cook 2 to 3 min. on each side or until evenly browned on both sides. Transfer ribs to plate.
Add onions and garlic to Dutch oven; cook 2 min. or until crisp-tender, stirring frequently. Add flour and chili powder; cook and stir 1 min.
Return ribs to pan. Add all remaining ingredients except chocolate; stir. Bring to boil; simmer on medium-low heat 2 hours or until meat is very tender. Add chocolate; cook 1 min. or until completely melted, stirring constantly.
Serve with steamed vegetables to round out the meal.
Garnish with fresh thyme before serving.
Omit the wine, and increase the beef broth to 3 cups.
Braised meats make great leftovers. Cool, then refrigerate any leftover meat in the leftover sauce. When ready to reheat, remove and discard any fat from surface of sauce. Cook ribs and sauce in saucepan on medium-low heat until heated through, stirring frequently.
Calories From Fat
% Daily Value*
Total Fat 52g
Saturated Fat 22g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.