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Boil both bottles of wine in pot until reduced by half (keep lid off - takes about 45 min to 1 hour). Take off heat and set pot aside.
Trim ribs so that all exterior fat is removed. Season generously with salt and pepper on all sides. Place oil in large pot or dutch oven and heat on high. Sear all sides of the ribs (each piece takes about 10 minutes). Set aside.
Remove all but 2-3 tblsp or oil from the pot and add vegetables, garlic, thyme, parsley and bayleaves. Saute for 10 minutes. Add tomato paste and saute for an additional 5 minutes. Remove vegtables and put into large dutch oven or pan that will be places in oven to cook.
Add beef stock and broth to reduced wine and bring to a boil.
Place seared ribs on top of vegetables. Add wine/stock/broth mixture. Cover and bake in oven at 350 degrees for 3 hours.
Remove ribs from dutch oven, place in pan with high sides and cover tightly with foil. Place in oven at 170 degrees to keep warm.
Strain left over liquid and remove all solids. Place strained liquid in pot and add shitake mushrooms. Bring to a boil and reduce until the consistency of a sauce.
Plate ribs and pour sauce over top.
Serve with Pop's famous ranch potatoes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0.8mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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