(This is not the picture of mine, I forgot to take one. Next time I make them, I will update with my picture)
Source
Modified from www.ThePioneerWoman.com
Recipe
8 whole Beef Short Ribs
1 Tablespoon Olive Oil
Salt And Pepper, to taste
4 cloves Garlic, Crushed
1 whole Medium Onion, Diced
1 cup Red Or White Wine (I used red)
1 can (28 Ounce) Whole Tomatoes
1 can (14 Ounce) Tomato Sauce
1 teaspoon Salt
¼ teaspoons Red Pepper Flakes
¼ teaspoons Ground Thyme
Heat olive oil in a heavy pot over medium-high to high heat. Sprinkle short ribs with salt and pepper. Brown short ribs in oil, about 1 1/2 or 2 minutes per side. Remove to a plate. Pour out excess oil. Throw garlic and onions into pot. Stir to cook for a minute or two. While onions are cooking, put whole tomatoes, tomato sauce, red wine, salt, red pepper flakes and thyme into the crock pot. When the onions are done, add them to the crock pot, and stir everything around so it is nice and mixed. Using tongs, submerge the ribs down into the sauce so that no meat is showing. Cook on high for 3 1/2 to 4 hours. Serve over wheat pasta or just by themselves.
Serves 4
Nutrition Information
Calories : 385
Carbs : 21
Fat : 16
Protein : 24
Fiber : 6
Sugar : 10
Outcome
Absolutely delicious. When eating healthy, I get sick of eating chicken and turkey for every single meal, so it is nice to change it up every once in awhile and have some beef. I don't eat if often, but when I do, I enjoy every second of it. And with recipes like this, how could one not enjoy it. These ribs were wonderful, so tender. The meat just fell off the bone. I served it over wheat pasta, so it was like a really rich spaghetti sauce with these amazing ribs on top. It really was heaven. And as an added bonus, I had so much of the tomato sauce left over in the crock pot, that I was able to put it in a tupperware so that I can make spaghetti with it again in a couple of days. Needless to say, I cannot wait for that meal. The sauce was so rich and flavorful. The wine made all the difference. Yum!!
