Beef Short Ribs in Red Wine SauceItem #: SRB44
Stove Top: Thaw in the refrigerator overnight. Remove Short Ribs from pouch and place in a non-stick pot with 2 tablespoons of water. Cover and heat over medium heat for 8 minutes, flipping the Short Ribs every 2 minutes.
Conventional Oven: Thaw in the refrigerator overnight. Preheat oven to 350°F. Remove the Short Ribs from the pouch and place in an oven safe baking dish. Cover with aluminum foil and bake in the center of the oven for 23-25 minutes.