Port & Wine Braised Short Ribs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 lbs beef short ribs, trimmed of excess fat1 onion, chopped1 carrot, chopped1 celery rib, chopped4 cloves garlic, minced2 T tomato paste2 C low sodium beef broth1 C Ruby Port1.5 C Red Wine (I used Zinfandel)1/4 C balsamic vinegar1/4 C tapioca1 sprig fresh rosemary1-2 tsp dried thyme, crushed up
4 - 6 Servings (Calorie info predicated on 4)
Adjust oven rack to middle position and turn oven to 425.
Season the ribs with salt & pepper and arrange in roasting pan, bone side down.
Roast 45 minutes then turn over and roast another 20 minutes.
Remove the ribs to a plate.
Remove 2 T of the oil to a skillet and saute the vegetables, starting with the carrots and celery. Cook at fairly high heat, stirring occasionally until nice and brown. Reduce heat and add the onions; saute until softened then add the garlic and cook until fragrant.
Add some stock and/or wine to the roasting pan and deglaze the pan, getting up all the brown bits.
Add the remaining stock, wines, herbs, balsamic and tapioca. Bring to a bowl for a few minutes.
Temove from heart, add the ribs back to the pan and cover the pan.
Reduce the oven temperature to 300 and put the covered pan into the oven
Bake for 2.5 hours
Reduce heat to warm (200) and leave pan in oven for another 2 hours.
Remove ribs from pan.
Strain the sauce and pass the sauce with the ribs.
(I left the sauce unstrained and served it all over boiled new potatoes; it was to die for)
Number of Servings: 4
Recipe submitted by SparkPeople user ABLITSCH.
Adjust oven rack to middle position and turn oven to 425.
Season the ribs with salt & pepper and arrange in roasting pan, bone side down.
Roast 45 minutes then turn over and roast another 20 minutes.
Remove the ribs to a plate.
Remove 2 T of the oil to a skillet and saute the vegetables, starting with the carrots and celery. Cook at fairly high heat, stirring occasionally until nice and brown. Reduce heat and add the onions; saute until softened then add the garlic and cook until fragrant.
Add some stock and/or wine to the roasting pan and deglaze the pan, getting up all the brown bits.
Add the remaining stock, wines, herbs, balsamic and tapioca. Bring to a bowl for a few minutes.
Temove from heart, add the ribs back to the pan and cover the pan.
Reduce the oven temperature to 300 and put the covered pan into the oven
Bake for 2.5 hours
Reduce heat to warm (200) and leave pan in oven for another 2 hours.
Remove ribs from pan.
Strain the sauce and pass the sauce with the ribs.
(I left the sauce unstrained and served it all over boiled new potatoes; it was to die for)
Number of Servings: 4
Recipe submitted by SparkPeople user ABLITSCH.
Nutritional Info Amount Per Serving
- Calories: 2,017.1
- Total Fat: 103.0 g
- Cholesterol: 526.7 mg
- Sodium: 2,358.3 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 3.5 g
- Protein: 192.3 g
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