- Prep Time
- 15 mins
- Total Time
- 3 h 30 m
- Serves
- 8
Ingredients
- 3 1/2 lb
- beef bone-in chuck short ribs, cut into 2-in. (5-cm) pieces
- 1.75 kg
- 3/4 tsp
- each salt and pepper
- 4 mL
- 2 tbsp
- canola oil
- 30 mL
- 1
- onion, diced
- 1
- carrot, chopped
- 3
- cloves garlic, finely sliced or chopped
- 1 tbsp
- finely chopped fresh rosemary
- 15 mL
- 1/4 cup
- tomato paste
- 60 mL
- 1 cup
- red wine
- 250 mL
- 1 can
- diced tomatoes
- 796 mL
- 1 cup
- reduced sodium beef broth
- 250 mL
- 2 tbsp
- chopped parsley
- 30 mL
Method
- Step 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.
- Step 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.
- Step 3
- Cover and transfer to oven. Cook 2-1/2 to 3 hr., stirring occasionally, until meat is very tender. Skim fat off sauce. Sprinkle ribs with parsley to serve.
Tips
Serve with creamy polenta and steamed green beans for a hearty meal.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 recipe)
- Calories:
- 250
- Fat:
- 14 g
- Saturated Fat:
- 4 g
- Carbs:
- 10 g
- Fibre:
- 2 g
- Sugar:
- 6 g
- Cholesterol:
- 50 mg
- Protein:
- 21 g
- Sodium:
- 61 mg