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| | | | This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium and zinc, and a good source of fiber and niacin. | |  |
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Wine-Braised Short Ribs
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Ingredients: |
| 2 |
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pounds well-trimmed beef short ribs, cut into 3 x 2-inch pieces |
| 1 |
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teaspoon olive oil |
| 1/2 |
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teaspoon salt |
| 1/2 |
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teaspoon pepper |
| 1 |
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medium onion, chopped |
| 1 |
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can (28 ounces) crushed tomatoes with Italian seasonings |
| 1 |
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cup dry red wine |
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Cooked soft polenta or pasta (optional) |
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Salt and pepper |
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Instructions: |
| 1. |
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Heat oil in large stockpot over medium heat until hot. Place beef short ribs in stockpot; brown evenly. Remove from stock pot. Season with 1/2 teaspoon each salt and pepper. |
| 2. |
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Add onion to stockpot; cook and stir 5 to 8 minutes or until onion is tender. Stir in tomatoes and wine. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender. |
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Remove beef; keep warm. Skim fat from cooking liquid. Bring to a boil. Cook, uncovered, 5 to 7 minutes or until slightly thickened, stirring occasionally. Season with salt and pepper, as desired. |
| 4. |
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Serve short ribs with sauce and polenta or pasta, if desired. |
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| Makes 4 to 6 servings. |
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| | | | | Nutrition information per serving (1/4 of recipe): 422 calories; 20 g fat (8 g saturated fat; 9 g monounsaturated fat); 99 mg cholesterol; 843 mg sodium; 13 g carbohydrate; 2.9 g fiber; 36 g protein; 3.5 mg niacin; 0.4 mg vitamin B6; 3.7 mcg vitamin B12; 5.0 mg iron; 23.7 mcg selenium; 8.4 mg zinc. |
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