Tomato shortribs
Ingredients
- 2 lbs beef short ribs without bone
- 15 ml olive oil
- 1 onion cut into small cubes
- 65 ml dry red wine
- 800 ml tomato sauce I use Favuzzi tomato sauce at IGA
- 250 ml water
- 2.5 ml salt
- 2 ml crushed chilli
- pepper to taste
- 1 celery branches
- 300 g papardelle or fettuchini NUPASTA
- 60 ml parmesan
- 45 ml fresh basil
Instructions
- Preheat the oven to 350F
- Heat a cauldron with a little butter. As it heats up, remove excess fat from the short ribs and dry with a paper towel. Season the meat generously with salt
- Brown these small ribs in your cauldron: Add the short ribs in butter and sear on all sides until brown. Salt the ribs. (The meat does not need to be completely cooked, just golden.) Remove from pan and set aside.
- Use tongs and a paper towel to remove excess oil from the kettle. Add the onion, celery and sauté until tender, about 3 minutes, scraping the golden pieces from the bottom of the pan. Pour the wine to deglaze and cook for about 2 minutes.
- Add the short chops and tomato sauce to the pan. Use 1/2 cup of water to rinse the jar of sauce and add it to the pan.
- Bring to a boil and bake 3 hours
- Remove the meat and place on a plate. Remove the bones and loosen the meat in small pieces by hand. Degrease the sauce.
- Put the meat back in the sauce and add the pasta without gluten to the other pasta.
- Add Parmesan cheese and fresh basil. Enjoy with a good organic red wine
Notes
This dish is delicious but still a bit heavy, I suggest serving it with NUPASTA brand KONJAC pasta or pasta, it’s perfect for people watching their carbohydrates, calories or digestion. If you use traditional pasta add 350 calories and 71 grams of carbohydrate per person? Nutritional information is without pasta.
