1.) Rinse and pat dry the ribs. Mix together 1 tbsp olive oil, oregano,sage, thyme, and rosemary. Rub mixture into meat and cover. Allow meat to marinate for 30 mins at room temperature. After 30 mins, liberally season the ribs with salt and pepper and begin to brown the meat in 2 tbsp olive oil using a dutch oven. (In batches if necessary.....Try not to crowd the pan.) Remove browned meat and set aside.
2.) Remove all but about 2 tbsp of the meat drippings from the pan and add all the vegetables. (hold off on the garlic !) Saute'' until the vegetables begin to color; about 10 mins. Now add the garlic, bay leaves, the red wine, and the beef stock. Scrape and deglaze the pan and bring to a boil. Return ribs to the pan with a pinch of cinnamon and reduce heat to a low simmer. Cover and cook for 1 1/2 - 2 hrs until ribs are fork tender and the liquid is reduced by half.
3.) Remove ribs to a plate ; cover with foil. Strain the liquid; remove and discard vegetables. Return strained sauce to the pan and bring to a boil, stir in heavy cream, a tbsp at a time. Serve over garlic mashed potatoes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1307g)|
|Recipe Makes: 4|
|Calories from Fat: 636 (57%)|
|Amt Per Serving||% DV|
|Total Fat 70.7g||94 %|
|Saturated Fat 28.3g||141 %|
|Monounsaturated Fat 30.7g|
|Polyunsanturated Fat 3g|
|Cholesterol 243.2mg||75 %|
|Sodium 2550.2mg||88 %|
|Potassium 1839.2mg||48 %|
|Total Carbohydrate 18.2g||5 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 14.4g|
|Protein 76g||109 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1112
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