Wine-braised Short Ribs with Parsnips, Carrots and Artichokes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 359.0
- Total Fat: 13.0 g
- Cholesterol: 67.0 mg
- Sodium: 388.0 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 10.0 g
- Protein: 28.0 g
View full nutritional breakdown of Wine-braised Short Ribs with Parsnips, Carrots and Artichokes calories by ingredient
Number of Servings: 4
Ingredients
-
3 medium carrots peeled
2 medium parsnips peeled
2 stalks celery
1 pounds boneless beef short ribs with fat trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 tablespoon olive oil
1 large onions finely chopped
1/8 cup flat-leaf parsley chopped
1 cups dry red wine
7 ounces canned crushed tomatoes preferably fire-roasted
4 cloves garlic
1 1/2 sprigs fresh rosemary (1 sprig=6 inches)
3/4 tablespoons fresh lemon juice
1 pound baby artichokes
Directions
1. Preheat oven to 375°. Cut 3-in. lengths from slender ends of carrots, parsnips, and celery. Halve them lengthwise, then halve again if large.Cut remaining vegetables into 1/2-in. dice; separate and set aside diced vegetables and sticks.
2. Sprinkle short ribs all over with salt and pepper. Heat olive oil in a 6- to 8-qt. pot over medium-high heat. Working in batches, brown ribs in oil on both sides, 5 minutes per side should do it. Transfer as browned to roasting pan. Pour fat from pot and reserve; return 1 tbsp. to pot.
3. Add diced vegetables and onions to pot and cook, stirring often, until lightly browned, 8 to 10 minutes. Spoon over ribs. Pour 1 tbsp. of reserved fat into pot. Add vegetable sticks and cook, stirring often, until golden, 5 to 6 minutes. Spoon into a separate pan and sprinkle with a little chopped parsley, salt, and pepper. Cover tightly with foil; chill until roasting (up to 1 day).
4. Pour wine, tomatoes and remaining parsley into empty pot. Be sure to scrap the bottom. Bring to a boil over high heat, then pour over ribs. Turn ribs in liquid to coat. Scatter garlic cloves and rosemary on top. Cover tightly with 2 sheets foil.
5. Braise rib mixture in oven, turning meat every hour, until meat is nearly fork-tender, about 2 1/2 hours. Skim and discard fat from juices.
6. Meanwhile, fill a medium bowl with water and add lemon juice. Trim stems, outer leaves, and tips from artichokes, leaving just the tender yellow-green leaves and trim bases to neaten; drop each into lemon water immediately after trimming to prevent browning (keep in water up to 2 hours).
7. Drain artichokes and push into liquid around ribs; cover tightly. Cook rib mixture and pan with vegetable sticks until ingredients are very tender, 25 to 30 minutes.
8. Put a large platter in oven to warm. Discard rosemary stems from roasting pan. If mixture is very juicy, transfer ribs and artichokes to a large bowl and cover; set pan over 2 burners on high heat and boil, stirring often, until most of liquid evaporates, 5 to 7 minutes.
9. Spoon diced vegetables and juices from roasting pan onto platter. Arrange ribs, artichokes, and vegetable sticks on top. Sprinkle with chopped parsley and garnish with parsley sprigs. Serve with mashed potatoes and Horseradish Beet Sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user WISPINE.
2. Sprinkle short ribs all over with salt and pepper. Heat olive oil in a 6- to 8-qt. pot over medium-high heat. Working in batches, brown ribs in oil on both sides, 5 minutes per side should do it. Transfer as browned to roasting pan. Pour fat from pot and reserve; return 1 tbsp. to pot.
3. Add diced vegetables and onions to pot and cook, stirring often, until lightly browned, 8 to 10 minutes. Spoon over ribs. Pour 1 tbsp. of reserved fat into pot. Add vegetable sticks and cook, stirring often, until golden, 5 to 6 minutes. Spoon into a separate pan and sprinkle with a little chopped parsley, salt, and pepper. Cover tightly with foil; chill until roasting (up to 1 day).
4. Pour wine, tomatoes and remaining parsley into empty pot. Be sure to scrap the bottom. Bring to a boil over high heat, then pour over ribs. Turn ribs in liquid to coat. Scatter garlic cloves and rosemary on top. Cover tightly with 2 sheets foil.
5. Braise rib mixture in oven, turning meat every hour, until meat is nearly fork-tender, about 2 1/2 hours. Skim and discard fat from juices.
6. Meanwhile, fill a medium bowl with water and add lemon juice. Trim stems, outer leaves, and tips from artichokes, leaving just the tender yellow-green leaves and trim bases to neaten; drop each into lemon water immediately after trimming to prevent browning (keep in water up to 2 hours).
7. Drain artichokes and push into liquid around ribs; cover tightly. Cook rib mixture and pan with vegetable sticks until ingredients are very tender, 25 to 30 minutes.
8. Put a large platter in oven to warm. Discard rosemary stems from roasting pan. If mixture is very juicy, transfer ribs and artichokes to a large bowl and cover; set pan over 2 burners on high heat and boil, stirring often, until most of liquid evaporates, 5 to 7 minutes.
9. Spoon diced vegetables and juices from roasting pan onto platter. Arrange ribs, artichokes, and vegetable sticks on top. Sprinkle with chopped parsley and garnish with parsley sprigs. Serve with mashed potatoes and Horseradish Beet Sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user WISPINE.