Braised Short Ribs Recipe

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Ingredients:

Serving

2 lbs bone-in beef short ribs
1 tbsp olive oil
4 large carrots, peeled and diced
1 large onion, diced
4 garlic cloves, finely chopped
1 (14 oz) can whole canned tomatoes, pureed ( in juice)
1 1/2 cups dry red wine (optional)
4 cups reduced-sodium beef broth (2 cans, use reduced sodium )
2 sprigs fresh thyme
2 bay leaves
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
sea salt , as needed (to taste)
fresh ground pepper , as needed (to taste)
1 (10 oz) package whole white pearl onions
2 tbsp unsalted butter
1 tbsp red wine vinegar
2 cups reduced-sodium chicken broth
4 carrots, peeled & cut on a bias
3 slices bacon , julienned (optional)
8 oz button mushrooms, sliced

Directions:

Heat a 4-5 qrt stock pot or dutch oven. Add oil, heat until smoking but not burned. Pat dry short ribs with a paper towel.
Add ribs to pan, brown on all sides.
Remove ribs from pan, set aside on a plate.
Add carrots, onion & garlic to pan, saute until softened.
Add 1 cup of the pureed tomatoes, bring to a boil, then add 1.5 cups dry red wine. Bring to a boil until slightly thickened, then add bay leaf, thyme, salt & pepper, vinegar and stock and bring to a simmer. Add back beef and any juices on plate. Bring to a simmer then cover with lid or tightly with foil and put into oven.
Cook 4-5 hours or until tender and bone separates from the meat on its own.
At this stage, you can let the beef and sauce cool and then cover and refrigerate. Re-heat gently before serving. Remove beef from pan and keep warm. Strain the sauce, pressing on the solids. Reduce the sauce until thickened.
Meanwhile, saute pearl onions, then add carrots, vinegar and chicken stock and simmer, covered until vegetables are soft. Continue to boil until sauce is reduced (uncovered if neccesary). In another pan, saute bacon until beginning to crisp, then add muchrooms. Cook until mushrooms are soft, bacon is crisp and all liquid has evaporated from the pan. Add the bacon-mushroom mixture to the vegetables.
To serve, plate buttered/herbed egg noodles if you would like, then the beef, then spoon vegetables around the beef. Top with the strained and reduced sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1140.27 Kcal (4774 kJ)
Calories from fat	771.41 Kcal
		% Daily Value*
Total Fat	85.71g	132%
Cholesterol	201.46mg	67%
Sodium	1284.73mg	54%
Potassium	1608.27mg	34%
Total Carbs	28.77g	10%
Sugars	11.36g	45%
Dietary Fiber	5.67g	23%
Protein	48.91g	98%
Vitamin C	13.9mg	23%
Vitamin A	1.4mg	47%
Iron	5.3mg	29%
Calcium	115.3mg	12%

Amount Per 100 g
Calories	118.36 Kcal (496 kJ)
Calories from fat	80.07 Kcal
		% Daily Value*
Total Fat	8.9g	132%
Cholesterol	20.91mg	67%
Sodium	133.36mg	54%
Potassium	166.94mg	34%
Total Carbs	2.99g	10%
Sugars	1.18g	45%
Dietary Fiber	0.59g	23%
Protein	5.08g	98%
Vitamin C	1.4mg	23%
Vitamin A	0.1mg	47%
Iron	0.6mg	29%
Calcium	12mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

29.1

Points
29

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Sodium,
High in Total Fat

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