Serve these decadent short ribs over a bed of pappardelle noodles with a generous ladle of sauce.
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
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.
Cook’s Notes: Ask your butcher for “English Cut” short ribs, cut into 3 or 4-inch pieces, between the bone.
- Calories: 722
- Sugar: 0 g
- Sodium: 610 mg
- Fat: 48 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 106 mg
Keywords: Short Rib, Dinner Party, Holiday, Braising