Rosemary & Tomato Braised Short Ribs
Prep Time
Serves
Cooking Mode
3 ½ lb beef bone-in chuck short ribs, cut into 2-in. (5-cm) pieces
¾ tsp each salt and pepper
2 tbsp canola oil
1 onion, diced
1 carrot, chopped
3 cloves garlic, finely sliced or chopped
1 tbsp finely chopped fresh rosemary
¼ cup tomato paste
1 cup red wine
1 can diced tomatoes
1 cup reduced sodium beef broth
2 tbsp chopped parsley
3 ½ lb beef bone-in chuck short ribs, cut into 2-in. (5-cm) pieces
¾ tsp each salt and pepper
2 tbsp canola oil
1 onion, diced
1 carrot, chopped
3 cloves garlic, finely sliced or chopped
1 tbsp finely chopped fresh rosemary
¼ cup tomato paste
1 cup red wine
1 can diced tomatoes
1 cup reduced sodium beef broth
2 tbsp chopped parsley
Directions
1Preheat 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.
2Reduce 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.
3Cover 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
1
Serve with creamy polenta and steamed green beans for a hearty meal.
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Personal Note
Personal Note
