Sicilian Beef Short Ribs
Total Recipe Time: 2 to 3 hours
Makes 4 to 6 servings
Ingredients3 pounds beef Short Ribs, cut into 4x2x2-inch pieces1/4 teaspoon salt1/2 teaspoon pepper1 cup diced onion3 cloves garlic, minced1 can (14 to 14-1/2 ounces) reduced-sodium beef broth1 cup grape juice 1 cup ketchup2 tablespoons Worcestershire sauce2 tablespoons reduced-sodium soy sauce1 tablespoon chopped fresh thyme2 tablespoons chopped fresh Italian flat-leaf parsley (optional)Pasta:1 package (12 ounces) extra-wide egg noodles1 teaspoon salt1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained1 tablespoon chopped fresh thyme
- Heat stockpot over medium heat until hot. Brown beef Short Ribs, in batches if necessary, on all sides. Pour off drippings. Season beef with 1/4 teaspoon salt and pepper.
- Return beef to stockpot. Add onion and garlic. Combine broth, juice, ketchup, Worcestershire sauce and soy sauce in medium bowl. Pour over beef; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2-1/2 hours or until beef is fork-tender.
- Meanwhile, prepare Pasta. Cook noodles in boiling water with 1 teaspoon salt according to package directions; drain. Return noodles to pan; stir in tomatoes and thyme. Cover; keep warm over low heat.
- Remove beef; discard any loose bones. Skim fat from cooking liquid; stir in thyme. Bring to a boil; reduce heat to medium-high. Cook 15 to 20 minutes or until sauce is reduced and thickened.
- Place noodle mixture on serving platter; top with beef. Spoon sauce over beef and noodles. Garnish with parsley, if desired.
Cook'sTipOne can (14-1/2 ounces) Italian-style diced tomatoes, undrained, may be substituted for stewed tomatoes.
Nutrition information per serving, 1/6 of recipe: 505 calories; 14 g fat (6 g saturated fat; 5 g monounsaturated fat); 119 mg cholesterol; 1433 mg sodium; 64 g carbohydrate; 2.8 g fiber; 31 g protein; 6.0 mg niacin; 0.3 mg vitamin B6; 2.2 mcg vitamin B12; 5.8 mg iron; 14.6 mcg selenium; 6.0 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of fiber and vitamin B6.Nutrition information per serving, 1/4 of recipe: 757 calories; 21 g fat (8 g saturated fat; 8 g monounsaturated fat); 178 mg cholesterol; 2150 mg sodium; 97 g carbohydrate; 4.1 g fiber; 46 g protein; 8.9 mg niacin; 0.5 mg vitamin B6; 3.3 mcg vitamin B12; 8.7 mg iron; 22.0 mcg selenium; 9.0 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
© Cattlemen's Beef Board and American National CattleWomen, Inc.