Name: Savory Short Ribs
Yield: 6 portions
Ingredients: ¼ cup olive oil; 1 large onion, halved and slivered; 5½ to 6 pounds short ribs of beef; 1 teaspoon coarsely ground black pepper; ½ teaspoon ground cinnamon; 1 tablespoon chopped fresh rosemary leaves; ½ cup dry red wine; 1 can (35 ounces) Italian plum tomatoes, drained and chopped; ½ cup homemade beef stock or canned broth; 4 cloves garlic, minced; 4 tablespoons Chopped fresh Italian (flat-leaf) parsley

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Short ribs are one of the tastiest cuts of beef—maybe because many markets are cutting the ribs shorter and using a higher quality of beef than years ago. But make sure you buy them on the bone—they’re much more flavorful than boneless short ribs. Watch these disappear.