Decadent, fork-tender beef ribs are a crowd favourite. English-cut ribs are meaty single portion beef ribs that can be ordered at your butcher's counter; the balsamic vinegar helps moderate their richness. Serve with roasted or mashed potatoes and fresh summer vegetables.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2013
- 6 pieces (3-inch/8 cm) English-cut beef ribs (about 4-1/2 lb/2 kg)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon vegetable oil
- 1 onion thinly sliced
- 3 cloves garlic minced
- 2 teaspoons chopped fresh rosemary
- 1/4 cup tomato paste
- 1/4 cup balsamic vinegar
- 1 cup sodium-reduced beef broth
- 3 bay leaves
- 1/4 cup chopped fresh parsley
MethodSprinkle 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 beef broth, 1 cup water, bay leaves and remaining salt and pepper.
Return ribs to pan; cover and bake in 325ºF (160ºC) oven until meat is tender, about 2 hours.
With slotted spoon, transfer ribs to plate and keep warm. Skim fat from pan juices; cook sauce, uncovered, over medium-high heat until thickened enough to coat back of spoon, about 8 minutes. Discard bay leaves. Return ribs to pan, tossing to coat. Sprinkle with parsley.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 338 mg
- Sugars 4 g
- Protein 38 g
- Calories 670.0
- Total fat 53 g
- Potassium 844 mg
- Cholesterol 123 mg
- Saturated fat 21 g
- Total carbohydrate 7 g
- Iron 24.0
- Folate 8.0
- Calcium 4.0
- Vitamin A 4.0
- Vitamin C 10.0