1. Pat ribs dry with paper towel; sprinkle with salt and pepper.
2. In Dutch oven, heat oil over medium heat. In batches, cook ribs 5 minutes, turning to brown all sides; transfer ribs to rimmed baking pan.
3. Stir in onions and pancetta; cook 5 minutes or until onions are lightly browned, stirring occasionally. Stir in mushrooms, garlic, carrots and rosemary; cook 3 minutes, stirring occasionally.
4. Stir in wine and tomatoes; place ribs on top. Add broth; heat to boiling over high heat. Reduce heat to low; cook, covered, 3 hours or until ribs are very tender and meat falls off the bone. Remove and discard rosemary.
- 34 g Fat
- 13 g Saturated fat
- 140 mg Cholesterol
- 701 mg Sodium
- 12 g Carbohydrates
- 2 g Fiber
- 50 g Protein
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Nutritional Information
- 34 g Fat
- 13 g Saturated fat
- 140 mg Cholesterol
- 701 mg Sodium
- 12 g Carbohydrates
- 2 g Fiber
- 50 g Protein
Directions
1. Pat ribs dry with paper towel; sprinkle with salt and pepper.
2. In Dutch oven, heat oil over medium heat. In batches, cook ribs 5 minutes, turning to brown all sides; transfer ribs to rimmed baking pan.
3. Stir in onions and pancetta; cook 5 minutes or until onions are lightly browned, stirring occasionally. Stir in mushrooms, garlic, carrots and rosemary; cook 3 minutes, stirring occasionally.
4. Stir in wine and tomatoes; place ribs on top. Add broth; heat to boiling over high heat. Reduce heat to low; cook, covered, 3 hours or until ribs are very tender and meat falls off the bone. Remove and discard rosemary.