|
|
|
> Home
COUNTRY-STYLE RIBS WITH RUSTIC FIRE-ROASTED TOMATO SAUCE
Total preparation and cooking time: 2-1/4 to 2-1/2 hours
2 pounds boneless country-style beef chuck eye ribs
1 to 2 teaspoons olive oil salt and pepper
4 cups assorted wild mushrooms (cremini, oyster and shiitake), sliced
1 medium onion, chopped
2 cloves garlic, minced
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
1/4 cup thinly sliced fresh basil
4 cups uncooked bow tie pasta grated Parmesan cheese
1. Heat 1 teaspoon oil in stockpot over medium heat until hot. Brown 1/2 of beef ribs; remove
from stockpot. Repeat with remaining beef. Season with salt and pepper, as desired.
2. Add mushrooms, onion and garlic to stockpot; cook 3 to 5 minutes or until tender, stirring
occasionally. Stir in tomatoes. Return beef to stockpot; bring to a boil. Reduce heat; cover
tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender.
3. Meanwhile cook pasta in boiling water according to package directions; keep warm.
4. Remove beef; keep warm. Skim fat from cooking liquid. Return cooking liquid to stockpot;
bring to a boil. Cook 5 to 8 minutes or until liquid is reduced slightly; stir in basil. Add beef
and pasta; coat with sauce. Season with salt and pepper, if desired.
5. Sprinkle beef mixture with cheese, as desired.
Makes 4 to 6 servings.
Cook’s Tip: Two cans (14-1/2 ounces each) diced tomatoes, undrained, may be substituted for fire-roasted tomatoes.
This recipe is an excellent/good source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
|
|
|