*If you prefer firmer veggies, add the carrots and mushrooms during the last hour of cooking.
*To Make the In the OVEN: Preheat the oven to 325 degrees F.
Heat a large heavy bottom dutch oven over medium high-heat. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on all sides for about 1 minute per side. Remove from the heat.
To the pot, add the onion, garlic, carrots, tomato paste, red wine, broth, bay leaves, thyme and a pinch of crushed red pepper. Cover the pot and place in the oven, cook for 2 1/2 to 3 hours or until the meat shreds easily. Check once or twice while the ribs are cooking to make sure there is enough liquid. If needed, add 1 1/2 cups of water to keep the ribs in liquid about 1/3 of the way up the pot.
Lightly shred the ribs and remove the bones, thyme sprigs and bay leaves. Discard. Keep the ribs in the sauce, covered on low heat until ready to eat. Continue as directed above.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (2143g)|
|Recipe Makes: 1|
|Calories from Fat: 144 (14%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 22mg||7 %|
|Sodium 3704.8mg||128 %|
|Potassium 1754.3mg||46 %|
|Total Carbohydrate 26.3g||8 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 26.1g|
|Protein 21.3g||30 %|
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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: 1036
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