NUTRITION

SERVINGS

INGREDIENTS

49 oz Beef chuck short ribs

1 tbsp Olive oil

1 large Yellow onion

2 large Carrots

2 stalks Celery

4 cloves Garlic

2 tbsp Tomato paste

1 cup Dry red wine

2 cups Beef broth

2 medium Yellow potatoes

1 tsp Sea salt

0.5 tsp Black pepper

PREPARATION

• 1

  Pat the short ribs dry with paper towels and season all sides generously with sea salt and black pepper.

• 2

  Heat the olive oil in a large Dutch oven over medium-high heat and sear the ribs in batches until a dark golden-brown crust forms on all sides.

• 3

  Remove the ribs from the pot and set them aside on a plate, then add the diced onion, carrots, and celery to the remaining fat in the pot.

• 4

  Sauté the vegetables for 5 to 7 minutes until softened, then stir in the minced garlic and tomato paste, cooking until the paste turns a deep brick red.

• 5

  Pour in the red wine to deglaze the pan, using a wooden spoon to scrape up the flavorful browned bits from the bottom.

• 6

  Return the short ribs and any accumulated juices to the pot, then pour in the beef broth until the meat is halfway submerged.

• 7

  Bring the liquid to a gentle simmer, cover tightly with a lid, and cook on low heat for 2 hours.

• 8

  Add the cubed potatoes to the pot, cover again, and continue to simmer for 45 to 60 minutes until the beef is fork-tender and the sauce has thickened.