De­li­ciously Crisp, with­out the mess or has­sle of fry­ing

Hands-on time: 30 min­utes To­tal time: 2½ hours Makes: 6 serv­ings

Canadian Living Comfort Food - - Roasts & Mains -

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.

The Ul­ti­mate Cri s py Chicke n Wi n g s, three ways

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