Saucy Short Ribs
27
- Prep Time10 min
- Total Time8 h 10 min
- Makes4 Servings
Photo: Andrew Grinton
Serve these saucy ribs over egg noodles and pair with your family’s favourite veggies for a simple and satisfying dinner.
Ingredients
3 lbs short ribs, (cut on the long bone, half of full "English" style)
salt
black pepper
2 tbsp olive oil
1 1/2 cups chopped yellow onion
1/2 cup chopped carrot
1 tbsp chopped garlic
1 tbsp chopped thyme
1 tbsp tomato paste
1 cup full-bodied red wine
1 tbsp balsamic vinegar
1 tbsp grainy mustard
3 cups sodium-free beef broth
1 tbsp unsalted butter
2 tbsp chopped Italian parsley
Instructions
Pat ribs dry with paper towel and season with salt and pepper.
Heat oil in a large heavy frying pan over high.
Working in batches, add short ribs and cook, turning, for about 6 min or until browned on all sides.
Place ribs in slow cooker in a single layer.
Pour off all but 2 tbsp fat from pan, add onion and carrot and sauté for 4 min on medium-high, or until browned. Add garlic and thyme and sauté for 1 min longer. Add tomato paste and stir until vegetables are coated. Add red wine, and boil for 2 min, or until slightly reduced, stir in vinegar and mustard. Scrape into slow cooker.
Add stock, cover slow cooker and cook on low for 8 hrs.
Remove ribs and set aside. Skim fat from sauce; discard fat. Transfer sauce to a frying pan or wide pot. Bring to a boil and cook for 10 min, or until thickened slightly. Stir in butter.
Nutrition (per serving)
Calories 696, Protein 34g, Carbohydrates 12g, Fat 57g, Fibre 2g, Sodium 259mg.
Originally published in the Today's Parent February 2013 issue. Photo by Andrew Grinton.
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