Ingredients
Scale
- 2 lbs beef short ribs (de-boned, cubed)
- 2 tbsp light olive oil
- 1 cup white onion (finely diced)
- ½ cup celery (finely diced)
- ½ cup carrot (finely diced)
- 4 garlic cloves (minced)
- 2 tbsp tomato paste
- 1 cup red apple vinegar
- 1 cup broth (beef or chicken)
- 1¾ cup crushed tomatoes
- Herb bundle (rosemary, thyme, parsley stems)
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Season short ribs with salt.
- In a large braiser, heat olive oil and sear short ribs until browned on all sides. Remove and set aside.
- Sauté onion, celery, carrot, and garlic until softened.
- Stir in tomato paste, salt, and pepper; sauté for another few minutes.
- Deglaze pot with red apple vinegar; scrape browned bits from the bottom.
- Return short ribs to pot; add broth and crushed tomatoes.
- Add herb bundle and bay leaves; bring to a low simmer.
- Cover loosely and simmer for 2 to 2½ hours until fork-tender.
- Shred meat and adjust seasoning as necessary before serving.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg