Deliciously Crisp, without the mess or hassle of frying
Hands-on time: 30 minutes Total time: 2½ hours Makes: 6 servings
Wow a crowd with decadent fork-tender beef ribs. Meaty single-portion Englishcut ribs can be ordered at your butcher’s counter; the balsamic vinegar helps moderate their richness. Serve with roasted or mashed potatoes and seasonal vegetables.
6 pieces (3 inches long) English-cut
beef ribs (about 2 kg total)
¼ tsp each salt and pepper
1 tsp vegetable oil
1 large onion, thinly sliced
3 cloves garlic, minced
2 tsp chopped fresh rosemary
¼ cup tomato paste
¼ cup balsamic vinegar
1 cup sodium-reduced beef broth
3 bay leaves
¼ cup chopped fresh parsley
Sprinkle ribs with pinch each of the salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown ribs, in batches. Remove from pan.
Drain all but 1 tbsp fat from pan. Add onion, garlic and rosemary; cook, stirring, until onion is softened, about 4 minutes. Stir in tomato paste; cook for 1 minute.
Add vinegar; cook, stirring, until slightly thickened, about 1 minute. Stir in broth, 1 cup water, bay leaves and remaining salt and pepper.
Return ribs to pan; cover and bake in 325°F oven until meat is tender, about 2 hours.
With slotted spoon, transfer ribs to plate; tent with foil to keep warm. Skim fat from pan juices; cook sauce, uncovered, over medium-high heat until thick enough to coat back of spoon, about 8 minutes. Discard bay leaves. Return ribs to pan, tossing to coat. Sprinkle with parsley.
PER SERVING: about 670 cal, 38 g pro, 53 g total fat (21 g sat. fat), 7 g carb (1 g dietary fibre, 4 g sugar), 123 mg chol, 338 mg sodium, 844 mg potassium. % RDI : 4% calcium, 24% iron, 4% vit A, 10% vit C, 8% folate.