Directions:
- Preheat oven to 325°. Sprinkle ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven, brown ribs in oil in batches. Remove and set aside.
- In the drippings, saute the celery, carrots, onion, red pepper and garlic until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half.
- Return ribs to the pan. Add broth and remaining pepper; bring to a boil. Place rosemary, oregano and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to Dutch oven.
- Cover and bake 1-1/2 to 2 hours or until meat is tender. Remove ribs and keep warm. Discard herb bag. Skim fat from pan juices; thicken if desired. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1009.63 Kcal (4227 kJ) | ||
| Calories from fat | 769.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 85.5g | 132% | |
|---|---|---|---|
| Cholesterol | 196.95mg | 66% | |
| Sodium | 707.26mg | 29% | |
| Potassium | 887.62mg | 19% | |
| Total Carbs | 10.61g | 4% | |
| Sugars | 2.61g | 10% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 45.1g | 90% | |
| Vitamin C | 24.3mg | 40% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 5.3mg | 29% | |
| Calcium | 58.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 194.71 Kcal (815 kJ) | ||
| Calories from fat | 148.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.49g | 132% | |
|---|---|---|---|
| Cholesterol | 37.98mg | 66% | |
| Sodium | 136.39mg | 29% | |
| Potassium | 171.18mg | 19% | |
| Total Carbs | 2.05g | 4% | |
| Sugars | 0.5g | 10% | |
| Dietary Fiber | 0.38g | 8% | |
| Protein | 8.7g | 90% | |
| Vitamin C | 4.7mg | 40% | |
| Iron | 1mg | 29% | |
| Calcium | 11.3mg | 6% | |
* 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.
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