| 12 | 165 | 852 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 2 h 30 min | 8 |
| 1 tbsp | Extra virgin olive oil |
| 3 2/3 kg | Beef, short ribs, bone-in, lean (16 short ribs) |
| 3 clove(s) | Garlic (minced) |
| 2 medium | White onion (peeld and chopped) |
| 2 large stalk(s) | Celery (chopped) |
| 2 large | Carrots (peeled and chopped) |
| 1 cup | Wine, table, red |
| 500 ml | Beef broth (stock), low-sodium |
| 22 sprig | Rosemary, fresh |
| 2 leaf | Bay leaf |
| 1 tsp | Salt |
| 1 tsp | Black pepper |
1. Preheat your oven to 325 °F (160 °C).
2. Heat a large heavy skillet over medium-high heat and add oil to cover the bottom with a light film. Season the ribs (brought to room temp) with salt and pepper and brown them in a single layer, searing them well on all sides.
3. Place the browned ribs on a platter, drain most of the fat from the pan, and place it back over the heat.
4. Add the onions, celery, carrot and garlic to the hot pan and sauté for a few minutes until they heat through and smell great. Add the ribs back to pan and cover with wine and stock. Add the rosemary and bay leaves and season well with salt and pepper.
5. Cover with a tight-fitting lid, or with tightly sealed foil and place in the oven to braise for about 2.5 hours. The ribs are done when they’re fork-tender and nearly falling off the bone.
6. Serve with your favourite root vegetable side with the option to serve the braising liquid as an au jus.
| Meat | 6.0 |
| Vegetables | 1.0 |
