2 hrs 15 mins
This came from one of my cooking magazines. Every single bite had the juicy taste of red wine (only cook this meal, if you enjoy the taste of red wine), and the beef was so tender, I've never had ribs so flavorful. This meal does need alittle attenion, so cook it on a day when you have a lot of free time!! ...
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- 1Pre heat oven to 350.
- 2Heat 1 tbsp evoo in a Dutch Oven, over medium heat.
- 3Season ribs with salt and pepper.
- 4Brown ribs on all sides, about 10 minutes, transfer a bowl.
- 5Increase heat to high, add the wine and bring to a boil.
- 6Lower heat and boil gently until reduced by half, about 10 minutes.
- 7Return ribs and any juices to the Dutch Oven.
- 8Cover and bake for 1 hour and 15 minutes.
- 9Meanwhile in a large non-stick skillet, heat the remaining tbsp evoo over medium high heat.
- 10Add the onions, salt, pepper, and rosemary; cook, stirring occasionally for 5 minutes, or until the onions begin to brown.
- 11Add the onion mixture to the ribs, cover, and bake an additional 30 minutes.
- 12Transfer the ribs and onions to a bowl and let the cooking liquid stand a few minutes to allow the fat the separate; discard the fat.
- 13Bring the liquid to a boil, whisk in the mustard and season with salt and pepper to taste. Return the ribs and onions back to pot and add the tomatoes.
- 14Cover, lower the heat to medium, and simmer until the tomatoes are tender, about 10 minutes.
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Nutritional Facts for Beef Ribs Braised in Red Wine
Serving Size: 1 (627 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1878.0
- Calories from Fat 1523
- Total Fat 169.2 g
- Saturated Fat 72.1 g
- Cholesterol 344.7 mg
- Sodium 286.6 mg
- Total Carbohydrate 11.4 g
- Dietary Fiber 1.8 g
- Sugars 3.6 g
- Protein 66.6 g