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Prep Time
15 mins
Total Time
3 h 30 m


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
onion, diced
carrot, chopped
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


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.


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

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Lactose Free Main Dish Nut Free

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 recipe)
14 g
Saturated Fat:
4 g
10 g
2 g
6 g
50 mg
21 g
61 mg
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