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Ingredients |
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3-1/2 pounds beef short ribs |
Coarse salt and freshly ground |
Black pepper |
2 tablespoons olive oil |
1 small carrot, cut into 1/4-inch dice |
1 stalk celery, cut into 1/4-inch dice |
1 medium onion, cut into 1/4-inch dice |
4 cloves garlic, peeled and chopped |
1/2 cup balsamic or red wine vinegar |
2/3 cup red wine |
6 plum tomatoes, seeded and quartered |
2-1/4 cups chicken broth |
3 sprigs fresh thyme |
3 sprigs fresh rosemary |
Nutrition 4 servings |
Per Serving | % Daily Value |
---|---|---|
Calories | 1,734 | — |
Fat | 152g | 234% |
Carbs | 16g | 5% |
Protein | 62g | 124% |
Fiber | 3g | 12% |
Cholesterol | 305mg | 101% |
Sodium | 1,488mg | 62% |
Preparation |
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