Sunday Short Ribs (Edit recipe)

10 minutes

1 hour to 1 hour and 30 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	678
Fat:	42 g
Carbohydrates:	23 g
Protein:	41 g
Cholesterol:	160 g
Sodium:	334 mg
Fiber:	5 g
Sugars:	11 g
Calculated for total recipe.

by Mesa de Vida

View original recipe

Serves: 4-6

Ingredients

2 lb Beef Short Ribs, (or pork short ribs)
1 cup Onion, diced (see notes)
1 cup Carrots, diced (see notes)
Dried Apricots, or other dried fruit (optional)
8.5 oz Latin Inspired Flavor Starter Sauce, 1 bottle (or Creole, Mediterranean, or Moroccan Starter Sauce)
1 cup Cabernet Sauvignon Red wine, (see notes)
14.5 oz Diced Tomatoes, (1 can)
Salt, to taste/health needs

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375 degrees. Combine ingredients in an oven-safe pot.
Cover and oven-braise for 1 o 1-½ hours. (Check for tenderness at 1 hour, then again in 15 minute increments, or use a thermometer probe.)
If you’d like the top of your ingredients to brown, remove the lid during the last 30 minutes of cooking.
Remove from the oven and rest with the lid on for 10 minutes before serving.
Serve as a stew, or over mashed potatoes, rice, couscous, quinoa, or pasta.

Notes

Feel free to replace with any veggies you have on hand or prefer! // Use 1 cup of wine or your favorite broth, or a combination of the two; and use 2 cups if you prefer more sauce.