Ingredients
Scale
- 2 lbs short ribs
- 1 large yellow onion, diced
- 4 cloves garlic, whole
- 2 medium carrots, diced
- 2 stalks celery, diced
- 28 oz can crushed tomatoes
- 2 cups low-sodium beef broth
- 2 bay leaves
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Season short ribs with salt and pepper. In a heavy pot, heat olive oil over medium-high heat. Brown the ribs on all sides; set aside.
- In the same pot, sauté onions, garlic, carrots, and celery for 5-7 minutes until softened.
- Add crushed tomatoes and beef broth. Stir to combine.
- Return browned ribs to the pot with bay leaves. Bring to a gentle boil, then reduce heat to low and cover. Simmer for 2-3 hours until fork-tender.
- Taste and adjust seasoning if necessary. Serve over pasta or creamy polenta.
Notes
- Fresh herbs like basil or parsley can enhance flavor.
- For variations, consider adding mushrooms or using lamb instead of beef.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow-cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg