Photo: Lily Banse
Braised Short Ribs
10 ingredients
Serves 8.
openrecipes
Short ribs are not a cut you will find in Italy, but this method of slowly braising beef in red wine is typical, especially in the north, where beef is more commonly eaten. The ribs can be cooked and refrigerated for up to 2 days before serving them. This recipe makes a big batch. If you have leftover ribs and sauce, you can bone the ribs, shred the meat and serve the meat and sauce over pasta or creamy polenta.
Estimated Nutrition (whole recipe, rough)
696
Calories
61g
Protein
33g
Fat
33g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 beef short ribs, each about 10 oz.
- Sea salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 2 yellow onions, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups dry red wine such as Barolo
- 1 can (28 oz.) plum tomatoes, chopped, with juice
- 2 cups beef or chicken broth
- 2 fresh rosemary sprigs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes