Rosemary & Tomato Braised Short Ribs

8
Medium
Dinner

Characteristics

Dairy Free Without nuts

Nutritional Facts Per Serving

250
Calories
10 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 250
  • Lipides 14 g
    • Saturated fat  4.5 g
  • Cholesterol 50 mg
  • Sodium  61 mg
  • Carbs 10 g
    • fiber  2 g
    • Sugar  6 g

Ingredients

  • 3 1/2 lb (1.75 kg) beef bone-in chuck short ribs, cut into 2-in. (5-cm) pieces
  • 3/4 tsp (4 mL) each salt and pepper
  • 2 tbsp (30 mL) canola oil
  • 1 onion, diced
  • 1 carrot, chopped
  • 3 cloves garlic, finely sliced or chopped
  • 3 cloves garlic, finely sliced or chopped
  • 1 tbsp (15 mL) finely chopped fresh rosemary
  • 1/4 cup (60 mL) tomato paste
  • 1 cup (250 mL) red wine
  • 1 can (796 mL) diced tomatoes
  • 1 cup (250 mL) reduced sodium beef broth
  • 2 tbsp (30 mL) chopped parsley

Method

  1. Preheat oven to 300˚F (150˚C). Season ribs with salt and pepper. Heat oil in ovenproof Dutch oven or large saucepan over medium-high heat. Cook ribs, in batches, 5 to 7 min. per batch, until browned. Transfer to plate.
  2. Reduce heat to medium. Stir onion, carrot, garlic and rosemary into Dutch oven; cook 5 min. until softened. Mix in tomato paste; cook 1 min. until paste is slightly darkened. Stir in wine; bring to a boil. Stir in tomatoes and broth; bring to a simmer. Return ribs to pan.
  3. Cover and transfer to oven. Cook 21/2 to 3 hr., stirring occasionally, until meat is very tender. Skim fat off sauce. Sprinkle ribs with parsley to serve.

Tip: Serve with creamy polenta and steamed green beans for a hearty meal.

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