2 pounds beef Short Ribs
1 teaspoon vegetable oil
Salt and pepper
1 can (10-1/2 ounces) double-strength beef broth or beef consommé
1 cup dry red wine
2 small onions, quartered
4 cloves garlic, minced
3 fresh thyme sprigs
1-1/2 cups sliced mushrooms
2 tablespoons butter
1/4 cup chopped shallots
1 teaspoon minced fresh thyme
2 teaspoons cornstarch dissolved in 1/2 cup dry red wine
Heat oil in large stockpot over medium heat until hot. Brown beef Short Ribs on all sides. Season with salt and pepper as desired. Add broth, 1 cup wine, onions, garlic and thyme to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.
Remove Short Ribs from stockpot; keep warm. Strain vegetables and skim fat from cooking liquid. Reserve 3/4 cup cooking liquid for sauce; discard remaining cooking liquid.
Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add mushrooms, shallots and minced thyme; cook and stir 5 minutes or until mushrooms are tender. Add reserved cooking liquid and cornstarch mixture to skillet. Bring to a boil. Reduce heat and simmer 5 minutes; stirring often. Remove skillet from heat; stir in remaining 1 tablespoon butter. Serve sauce over Short Ribs.
Nutrition information per serving: 381 calories; 22 g fat(10 g saturated fat; 9 g monounsaturated fat); 97 mg cholesterol; 596 mg sodium; 10 g carbohydrate; 1.4 g fiber; 30 g protein; 4.5 mg niacin; 0.4 mg vitamin B6; 3.0 mcg vitamin B12; 4.2 mg iron; 22.0 mcg selenium; 7.0 mg zinc.