Recipes

Braised Short Ribs with Root Vegetables and Merlot

:25 min

:3 hr 25 min

Serves 6 to 8

2 tbsp Longo’s 100% Pure Canola Oil

1.5kg Longo’s Certified Angus Beef Short Ribs for Braising

1/4 cup Longo's Organic All Purpose Flour

2 large carrots, chopped

1 rib celery, chopped

1 large onion, chopped

6 cloves garlic, minced

1/4 cup chopped pancetta (about 30g)

1/4 cup chopped fresh Longo’s Oregano, divided

1 1/2 tsp salt

1 tsp pepper

1 bottle (750mL) Merlot red wine

2 large baking potatoes, cut into 1-inch chunks

2 pkgs (8oz each) Longo’s Whole White Button Mushrooms, trimmed

2 tbsp chopped fresh Italian parsley

•Heat oil in large Dutch oven over medium-high heat. Lightly coat beef short ribs in flour. Brown ribs in batches on both sides and set aside on plate.
•Drain all but 1 tbsp of oil from pot. Add carrots, celery, onion, garlic, pancetta, 2 tbsp of the oregano, salt and pepper; cook, stirring, for 5 minutes. Return short ribs to pan. Pour in red wine. Add potatoes and mushrooms.
•Bring to a boil. Reduce heat to low; cover and simmer for 2 hours. Remove lid; simmer for 45 minutes. Transfer meat and vegetables to serving platter; cover to keep warm. Boil remaining sauce for about 5 minutes or until thickened. Pour over meat and vegetables.
•Combine remaining oregano and parsley. Sprinkle over meat and vegetables.

Per serving (1/8th recipe): 620 calories