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.
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