Short Ribs in Tomato Sauce - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 8 whole Beef Short Ribs
- 2 Tablespoons Olive Oil
- Salt And Pepper, to taste
- 1 Tablespoon Sugar
- 4 cloves Garlic, Crushed
- 1 whole Medium Onion, Diced
- 1 cup Red Or White Wine
- 1 can (28 Ounce) Whole Tomatoes
- 1 can (14 Oz. Size) Tomato Sauce
- 1 teaspoon Salt
- 1/4 teaspoon Red Pepper Flakes
- 1/4 teaspoon Ground Thyme
- 1 pound Fettuccine
- Grated Parmesan Cheese
- Minced Fresh Parsley
Instructions
- Preheat oven to 275 degrees.
- 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 off excess oil (be careful!) Throw garlic and onions into pot. Stir to cook for a minute or two, then add tomatoes, tomato sauce, wine, salt, red pepper flakes, and thyme. Stir to combine.
- With tongs, set short ribs back into the pot, submerging as much as possible in the sauce. Cover pot and place into the oven. Cook for 3 1/2 to 4 hours. Short ribs should be tender and falling off the bone.
- *Remove ribs from pot. Allow to cool, then wrap tightly and refrigerate. Allow pot of sauce to cool a bit, then place pot into the fridge for several hours or overnight. Remove hardened fat/grease from the top. Discard fat. Return ribs to pot, then return pot either to stovetop or oven and warm it up.
- Boil pasta according to package directions. Turn pasta onto a large platter, then top with tomato sauce and short ribs. Sprinkle plenty of Parmesan over the top, as well as some chopped parsley.
- Takes awhile, but the end result is worth it! Short ribs are my life.
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