Name: Braised Beef Short Ribs in Tomato and Bacon Sauce
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Ingredients: 4 lb (2 kg) Ontario beef short ribs on the bone, cut between the bones; ½ tsp (2 mL) each salt and freshly ground pepper; 1 tbsp vegetable oil; 3 cloves garlic, minced; 1 onion, chopped; 1 stalk celery, chopped; 1 carrot, chopped; 6 slices side bacon, chopped; 1 tbsp (15 mL) tomato paste; 1 tbsp (15 mL) chopped fresh thyme; 1 tsp (5 mL) dried oregano; 1 cup (250 mL) dry red wine or water; 1 cup (250 mL) reduced sodium beef stock; 1 can (28 oz/796 mL) diced tomatoes; 2 sprigs rosemary; ¼ cup (60 mL) chopped fresh parsley

Braised Beef Short Ribs in Tomato and Bacon Sauce

Author: Recipe and image courtesy of Recipe and image courtesy of ontariomeatproducts.ca
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Yield: 6 - 8 Servings 1x

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Description

Serve these decadent short ribs over a bed of pappardelle noodles with a generous ladle of sauce.

Ingredients

Scale

4 lb (2 kg) Ontario beef short ribs on the bone, cut between the bones
½ tsp (2 mL) each salt and freshly ground pepper
1 tbsp vegetable oil
3 cloves garlic, minced
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
6 slices side bacon, chopped
1 tbsp (15 mL) tomato paste
1 tbsp (15 mL) chopped fresh thyme
1 tsp (5 mL) dried oregano
1 cup (250 mL) dry red wine or water
1 cup (250 mL) reduced sodium beef stock
1 can (28 oz/796 mL) diced tomatoes
2 sprigs rosemary
¼ cup (60 mL) chopped fresh parsley

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Instructions

Preheat oven to 325°F. Season short ribs with salt and pepper. Heat oil in large Dutch oven over medium heat. Brown ribs all over about 3 or 4 minutes per side.

Transfer to platter.

Add garlic, onion, celery, carrot and bacon. Cook, stirring, for about 8 minutes, until vegetables are lightly browned and bacon has rendered. Add tomato paste, thyme and oregano and cook for 1 minute. Add red wine to pan, stirring to scrape up any brown bits.

Add beef stock, diced tomatoes and rosemary. Bring to a boil. Return beef ribs to Dutch oven. Cover and transfer to oven.

Braise ribs for about 3 hours or until fork tender. Remove ribs and tent with foil. Strain sauce to remove excess fat.

Pour sauce into skillet over medium-high heat and simmer for about 20 minutes or until reduced to about 1 1/4 cups (300 mL). Serve ribs with sauce and sprinkle with parsley.