Oven baked short ribs
Preheat oven to 350.
Cut veggies, collect herbs.
Salt and pepper ribs, dredge in flour and set aside.
Cook bacon in large pot or dutch oven until crispy and set aside.
Add a little olive oil if needed and brown ribs on all sides and set aside.
Cook onions and carrots for 2 minutes or so, until softened, then add wine.
Bring to boil for 2 minutes.
Add broth, salt and pepper.
Add ribs -- they should be almost covered by liquid.
Add thyme and rosemary.
Cover with lid and put in oven.
Cook at 350 for two hours.
Reduce heat to 325 and cook another 30 - 45 minutes, until meat is falling off bones.
Let sit for 20 minutes or so, covered.
Serve over polenta, rice, noodles or pearled barley.
Give it time!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (805g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 168 (53%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 2g|
|Cholesterol 19mg||6 %|
|Sodium 2344.8mg||81 %|
|Potassium 635.8mg||17 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 9.8g|
|Protein 11.6g||17 %|
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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: 319
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