Italian-Style Braised Beef Short Ribs
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Italian-Style Braised Beef Short Ribs

Prep: 15 minutes
Cook: 3-1/2 hours • Serves: 8

6 pounds bone-in beef short ribs
1 teaspoon kosher salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 large onions, sliced
1/4 cup chopped pancetta
8 ounces white mushrooms, large mushrooms cut in half
6 garlic cloves, coarsely chopped
3 large carrots, cut into 2-inch pieces
3 sprigs fresh rosemary, halved
1 bottle (750mL) dry red wine (such as Cabernet Sauvignon)
2 cups canned crushed tomatoes
1 container (32 ounces) less-sodium beef broth

1. Pat ribs dry with paper towel; sprinkle with salt and pepper. In Dutch oven, heat oil over medium heat. In batches, cook ribs 5 minutes, turning to brown all sides; transfer ribs to rimmed baking pan.

2. Stir onions and pancetta in Dutch oven; cook 5 minutes or until onions are lightly browned, stirring occasionally. Stir in mushrooms, garlic, carrots and rosemary; cook 3 minutes, stirring occasionally. Stir in wine and tomatoes; place ribs on top. Add broth; heat to a boil over high heat. Reduce heat to low; cover and cook 3 hours or until ribs are very tender and meat falls off the bone. Remove and discard rosemary.

Approximate nutritional values per serving:
623 Calories, 34g Fat (13g Saturated), 140mg Cholesterol,
701mg Sodium, 12g Carbohydrates, 2g Fiber, 50g Protein