Savory Short Ribs


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These beef ribs are baked with rosemary, garlic, cinnamon, and red wine

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  • 35 oz. canned, Italian plum tomatoes, drained and chopped
  • 1/2 C. beef stock (broth)
  • 4 cloves garlic, minced
  • 4 Tbs. chopped fresh parsley
  • 1 Tbs. fresh chopped rosemary leaves
  • 1/2 tsp. ground cinnamon
  • 1/4 C. olive oil
  • 5 1/2 to 6 pounds beef short ribs
  • 1 tsp. coarsely ground black pepper
  • 1 large onion halved and slivered
  • 1/2 C. dry red wine

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Preheat the oven to 350 degrees. In a bowl, mix together the tomatoes, stock, garlic, 3 Tbs. of the parsley, rosemary, and cinnamon. Set aside. Heat the oil in a medium-size skillet, and brown the short ribs on all sides over medium heat, sprinkling with the pepper. Place the ribs in a shallow roasting pan. Add the onion to the skillet and cook for 3 minutes, stirring. Add it to the short ribs. Pour the wine into the skillet and bring it to a boil, scraping up any brown bits. Pour the wine over the ribs and onion. Pour the reserved tomato mixture over the ribs, and stir well. Cover the pan with aluminum foil and bake 2 1/2 hours. Baste two or three times while it is cooking. Remove the foil and bake uncovered for 15 minutes. Remove the pan from the oven skim off any grease, and serve the ribs topped with the thick tomato-onion sauce from the pan. Sprinkle with the remaining Tbs. parsley.

Serves 6.

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