Red Pepper Braised Short Ribs
Red wine, peppers, onions, and beef stock make a succulent sauce for these heart ribs.
- 1 tsp olive oil
- 2 1/2 lbs beef short ribs, cracked
- 1 Tbs all purpose flour
- 2 medium red bell peppers, diced (1-inch)
- 1 medium yellow onion, diced (1-inch)
- 1 cup sliced olives
- 2 cups beef stock
- 1 cup red wine
- 2 Tbs chopped marjoram
- Heat oil in a large high-sided sauté pan over medium-high heat. Season ribs with salt and pepper, then dredge in flour. Place ribs in pan and cook for 2-4 minutes on each side until well browned.
- Transfer browned ribs to a clean plate and stir peppers and onions into pan. Cook for 3-4 minutes until slightly browned, then pour in beef stock, red wine, olives and marjoram and bring to a boil.
- Return ribs to pan, cover and cook on a low simmer for 3 hours, turning meat every hour to evenly cook until meat is easily pulled from the bones.
Calories from Fat 305 (51%)
(52%)Total Fat 34g
(0%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 15g
(0%)Dietary Fiber 0g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.