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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. short ribs
- salt
- 2 Tbsp. oil
- 1 1/2 cups onions (chopped)
- 1 cup carrots (chopped)
- 1 cup chopped celery
- 2 cups red wine
- 2 Tbsp. chopped garlic
- 2 sprigs fresh rosemary
- 2 Tbsp. tomato paste
- 2 cups beef broth
- 28 oz. tomatoes (can of)
- 1 bay leaf (dried)
- parsley (for garnish, optional)
- pecorino romano (Grated)
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Directions
- First, salt and pepper your short ribs. In a large, heavy-bottomed pot, brown the short ribs in oil. Remove and set aside. In the same pot, add the chopped onions, carrots, and celery. Cook until onions are translucent. Add the red wine, cook until some of the alcohol has burned off. Add the garlic, rosemary, tomato paste, beef broth, canned tomatoes and bay leaf. Return the browned short ribs, bring to a boil. Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender.
- Transfer the meat to a separate bowl, remove the bones, and pull apart the meat; return to the pot. Give it a stir so all the meat is coated in the sauce. Keep warm until ready to serve.
- Serve with pasta or over mashed potatoes.
NutritionView More
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2030Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories2030Calories from Fat1530 |
% DAILY VALUE |
Total Fat170g262% |
Saturated Fat73g365% |
Trans Fat |
Cholesterol345mg115% |
Sodium940mg39% |
Potassium2140mg61% |
Protein69g |
Calories from Fat1530 |
% DAILY VALUE |
Total Carbohydrate25g8% |
Dietary Fiber6g24% |
Sugars13g |
Vitamin A140% |
Vitamin C70% |
Calcium15% |
Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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