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A Swiss Supper

Source of Recipe


John Owen






List of Ingredients



• 3 lbs. meaty short ribs
  
• 2 Tbsp olive oil
  
• 1 cup beef broth
  
• 1 cup red wine
  
• 1 tsp oregano
  
• 1/2 tsp thyme
  
• 1/2 tsp black pepper
  
• 1 tsp salt
  
• 1 lb. new potatoes, halved or quartered
  
• 1 pkg. (9 ounces) frozen green beans, thawed
  
• 1 large tomato, chopped
  
• 4 tsp cornstarch
  






Instructions



1. Brown the ribs on all sides in the hot oil. Combine the broth, wine, herbs and seasonings and pour over the ribs. Bring to a boil, reduce heat and simmer, covered, for 1-1/2 hours, or until the meat is tender.
   
   
2. Add to the pot the potatoes, green beans and tomato, and simmer until the spuds are done.
   
   
3. Transfer the ribs to a platter. Add wine or water, if needed, to make 1-1/2 cups of pan liquids. Stir the cornstarch into 2 tablespoons of cold water. When smooth, stir back into the pot and cook until the gravy thickens. Return ribs to the pot and serve.
   
   Serves 4