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INGREDIENTS
| 3 lb |
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1.5 kg |
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boneless beef short ribs |
| 2 tbsp |
|
25 mL |
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olive oil |
| 2 |
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2 |
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onions, chopped |
| 3 |
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3 |
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cloves garlic, finely chopped |
| 1 tsp |
|
5 mL |
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EACH dried rosemary or thyme leaves, crumbled, and salt |
| 1/2 tsp |
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2 mL |
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freshly ground black pepper |
| 1-1/2 cups |
|
375 mL |
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beef stock (approx.) |
| 1 cup |
|
250 mL |
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canned diced tomatoes, including juice |
| 2 tbsp |
|
25 mL |
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Worcestershire sauce |
| 3 |
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3 |
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strips orange peel (3-inch/8 cm in long) |
PREPARATION TIME: 20 minutes
COOKING TIME: 2 hours
DIRECTIONS
1. Pat short ribs dry with paper towels. Heat 1 tbsp (15 mL) of the oil in Dutch oven or large saucepan over medium-high heat; brown short ribs, in batches and adding more oil as needed, until browned on all sides. Transfer to plate.
2. Add onions, garlic, rosemary, salt and pepper to pan; cook over medium heat, stirring often, for 5 minutes or until softened.
3. Add stock, tomatoes with juice, Worcestershire sauce and orange peel. Return beef and accumulated juices to pan; bring to boil. Cover and reduce heat; simmer for 2 hours, adding additional stock to keep beef covered while braising, until beef is fork-tender.
Adapted from: 300 Best Comfort Food Recipes by Johanna Burkhard (2002)
Part of the Favourite Comfort Foods Recipe Collection
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NUMBER OF SERVINGS: 6 SERVINGS
NUTRITION INFORMATION PER SERVING
| 484 Calories |
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40 g Fat |
| 24 g Protein |
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6 g Carbohydrates |
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A good source of Iron (16 % RDI)
and an excellent source of Zinc (62 % RDI)
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TIP
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For convenience and maximum flavour, make this recipe ahead. Refrigerate, covered, for up to 2 days. Skim fat before reheating.
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