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<blockquote data-quote="moreluck" data-source="post: 753823" data-attributes="member: 1246">SPICY BRAISED SHORT RIBSIngredients: 2 lbs. boneless beef short ribs, cut into 3-inch pieces1/2 tsp. dried oregano leaves, crushed1/4 tsp. salt1/8 tsp. ground black pepper2 Tbsp. Bertolli® Classico™ Olive Oil1 large onion, thinly sliced4 carrots, cut into 1-inch-thick pieces1 clove garlic, finely chopped1 cup dry red wine1 jar Bertolli® Arrabbiata Sauce1 bay leaf (optional)&nbsp;&nbsp;Directions: <ul>
<li data-xf-list-type="ul">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.</li>
<li data-xf-list-type="ul">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. Remove bay leaf. Serve, if desired, over hot cooked polenta or mashed potatoes.</li>
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[QUOTE="moreluck, post: 753823, member: 1246"] [B]SPICY BRAISED SHORT RIBS[/B] [B]Ingredients:[/B] 2 lbs. boneless beef short ribs, cut into 3-inch pieces 1/2 tsp. dried oregano leaves, crushed 1/4 tsp. salt 1/8 tsp. ground black pepper 2 Tbsp. Bertolli® Classico™ Olive Oil 1 large onion, thinly sliced 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) [B]Directions:[/B] [LIST] [*]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. [*]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. Remove bay leaf. Serve, if desired, over hot cooked polenta or mashed potatoes. [/LIST] [/QUOTE]

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