2 pounds beef Short Ribs, Boneless
1 teaspoon vegetable oil
Salt and pepper
1 can (10-1/2 ounces) 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 simmer1-3/4 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; 198 kcal Calories from fat; 22 g Total Fat; 10 g Saturated Fat; 9 g Monounsaturated Fat; 97 mg Cholesterol; 596 mg Sodium; 10 g Total Carbohydrate; 1.4 g Dietary Fiber; 30 g Protein; 4.2 mg Iron; 4.5 mg Niacin; 0.4 mg Vitamin B6; 3 mcg Vitamin B12; 7 mg Zinc; 22 mcg Selenium;