Braised Italian Short Ribs
Active Time: 20 minutes
Total Time: 2 hours 45 minutes • Serves: 6
3 pounds bone-in beef short ribs, fat trimmed
1 tablespoon Crisco® extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can (14.5 ounces) less sodium beef broth
2-1/2 cups dry red wine (about 600 ml)
6 garlic cloves, chopped
3 sprigs fresh rosemary, cut in half
2 bay leaves
1 package (1-1/2 pounds) small or new red potatoes (about 12 potatoes), cut in half
1 package (8 ounces) whole white mushrooms, larger mushrooms cut in half
4 carrots, cut into 2-inch pieces (about 1/2 pound)
2 celery ribs, cut into 1-1/2-inch pieces
1 small onion, sliced (about 1 cup)
2 tablespoons King Arthur® all-purpose flour
1 tablespoon red wine vinegar
1. Preheat oven to 425°F. Place short ribs in 17 x 14-inch deep roasting pan; evenly coat ribs with oil and sprinkle with salt and pepper. Roast 45 minutes.
2. Reduce oven heat to 325°F. Add broth, wine, garlic, rosemary and bay leaves to pan. Cover pan tightly with aluminum foil or lid. Roast 45 minutes. Add potatoes, mushrooms, carrots, celery and onion to pan. Roast, covered, 45 minutes to 1 hour longer or until ribs and vegetables are tender, and internal temperature of beef reaches 145°F.
3. With tongs and slotted spoon, transfer ribs and vegetables to serving platter; cover lightly to keep warm. Remove and discard rosemary and bay leaves. With spoon, skim excess fat from drippings. Whisk flour into pan with drippings until blended; place pan across 2 burners over medium heat. Heat to simmering; simmer 1 minute, stirring constantly. Reduce heat to low and cook 8 to 10 minutes or until slightly thickened, stirring occasionally; stir in vinegar. Makes about 2 cups sauce. Serve sauce with short ribs and vegetables.
Each serving: about 625 calories, 23 g total fat (10 g saturated), 133 mg cholesterol, 539 mg sodium, 31 g carbohydrate, 4 g fiber, 6 g sugars, 49 g protein