Preheat the oven to 325 degrees F.
Heat the oil in a large Dutch oven over medium-high heat. Sprinkle the short ribs with the salt and pepper and sear in the hot oil on all sides until well browned, 810 minutes. Remove the short ribs from the pan. Add the onions, carrots and mushrooms to the drippings in the pan. Cook until the mushrooms have released their liquid, about 7 minutes. Sprinkle in the flour and stir until smooth. Stir in the chicken broth, red wine, tomato paste and rosemary sprigs. Cook over high heat, stirring frequently, until reduced by half, about 10 minutes. Arrange the short ribs in the vegetable mixture, cover and bake until the meat is tender, about 2 1/2 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	165.27 Kcal (692 kJ)
Calories from fat	42.46 Kcal
		% Daily Value*
Total Fat	4.72g	7%
Sodium	407.66mg	17%
Potassium	384.11mg	8%
Total Carbs	14.07g	5%
Sugars	4.84g	19%
Dietary Fiber	2.35g	9%
Protein	2.19g	4%
Vitamin C	6.2mg	10%
Vitamin A	0.3mg	11%
Iron	0.2mg	1%
Calcium	38.9mg	4%

Amount Per 100 g
Calories	64.61 Kcal (271 kJ)
Calories from fat	16.6 Kcal
		% Daily Value*
Total Fat	1.84g	7%
Sodium	159.37mg	17%
Potassium	150.16mg	8%
Total Carbs	5.5g	5%
Sugars	1.89g	19%
Dietary Fiber	0.92g	9%
Protein	0.86g	4%
Vitamin C	2.4mg	10%
Vitamin A	0.1mg	11%
Iron	0.1mg	1%
Calcium	15.2mg	4%

* 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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