Rib Rationing Recipe

Name: Rib Rationing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 3 pounds beef short ribs, trimmed; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 1/2 cups low-sodium beef broth; 1 cup Cabernet Sauvignon; 2 tablespoons tomato paste; 1 1/2 cups sliced celery; 1 cup sliced carrots; 6 garlic cloves, sliced; 2 six-inch rosemary sprigs; 1 medium onion, cut into 8 wedges; 1 tablespoon flour; Chopped fresh parsley, optional

Servings: persons

Cooking spray
3 pounds beef short ribs, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups low-sodium beef broth
1 cup Cabernet Sauvignon
2 tablespoons tomato paste
1 1/2 cups sliced celery
1 cup sliced carrots
6 garlic cloves, sliced
2 six-inch rosemary sprigs
1 medium onion, cut into 8 wedges
1 tablespoon flour
Chopped fresh parsley, optional

1
Preheat the oven to 300u00b0. Heat a large skillet over medium-high heat. Coat skillet with cooking spray. Sprinkle the ribs with salt and pepper and add them to the pan. Brown on all sides, about 8 minutes, total. Remove ribs from pan and add broth, scraping to loosen browned bits.
2
Combine the broth, wine, and tomato paste in a bowl and stir until well blended. Place ribs, celery, carrots, garlic, rosemary, and onion in a 13 x 9-inch baking dish coated with cooking spray. Pour in broth mixture, cover with foil, and bake for 3 1/2 hours, or until ribs are very tender.
3
Uncover dish, remove ribs to a plate and tent them with foil. Strain broth through a sieve over a bowl. Discard solids, reserving carrots if desired. Carefully pour the broth into a large resealable plastic bag. Snip off one corner and drain liquid into a saucepan, stopping before reaching the layer of fat. Discard the fat.
4
Add the flour to the saucepan and bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat and simmer, whisking, for three minutes until sauce has thickened.
5
Serve sauce with ribs over starch of your choice-noodles, potatoes, or root vegetable puree.

1207

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cooking spray, 3 pounds beef short ribs, trimmed, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Rib Rationing Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rib Rationing Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions