Braised Short Ribs with Red Wine Sauce

1. 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.
2. 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.
3. 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. This recipe is an excellent source of protein, niacin, vitaminB₆, vitaminB₁₂, iron, selenium and zinc.