BRAISED SHORT RIBS WITH ROOT VEGETABLES AND MERLOT
RECIPE TYPE
Beef
SERVES
6 to 8
Prep time: 25 min
Total time: 3 hr 25 min
Ingredients
INGREDIENTS
2 tbsp Longo’s 100% Pure Canola Oil |
1.5kg Longo’s Certified Angus Beef Short Ribs for Braising |
1/4 cup Longo's Organic All Purpose Flour |
2 large carrots, chopped |
1 rib celery, chopped |
1 large onion, chopped |
6 cloves garlic, minced |
1/4 cup chopped pancetta (about 30g) |
1/4 cup chopped fresh Longo’s Oregano, divided |
1 1/2 tsp salt |
1 tsp pepper |
1 bottle (750mL) Merlot red wine |
2 large baking potatoes, cut into 1-inch chunks |
2 pkgs (8oz each) Longo’s Whole White Button Mushrooms, trimmed |
2 tbsp chopped fresh Italian parsley |
Directions
DIRECTIONS
Heat oil in large Dutch oven over medium-high heat. Lightly coat beef short ribs in flour. Brown ribs in batches on both sides and set aside on plate.
Drain all but 1 tbsp of oil from pot. Add carrots, celery, onion, garlic, pancetta, 2 tbsp of the oregano, salt and pepper; cook, stirring, for 5 minutes. Return short ribs to pan. Pour in red wine. Add potatoes and mushrooms.
Bring to a boil. Reduce heat to low; cover and simmer for 2 hours. Remove lid; simmer for 45 minutes. Transfer meat and vegetables to serving platter; cover to keep warm. Boil remaining sauce for about 5 minutes or until thickened. Pour over meat and vegetables.
Combine remaining oregano and parsley. Sprinkle over meat and vegetables.
NUTRITIONAL INFORMATION
| Protein 24g | Fibre 5g |
| Fat 33g | Sugar 6g |
| Carbs 37g | Sodium 740mg |
