SHORT RIBS IN BURGUNDY SAUCE

3 lbs bone-in beef short ribs

3 tbsp unsalted butter

1 large sweet onion, halved and sliced

2 celery ribs, thinly sliced

1 medium carrot, thinly sliced

1 clove garlic, minced

Dash of dried thyme

2 tbsp white whole wheat flour

1 cup water 1 cup dry red wine OR beef broth

1 beef bouillon cube or 1 tsp beef bouillon granules

2 tbsp minced fresh parsley

1/2 tsp Worcestershire sauce

1/4 tsp salt

1/4 tsp browning sauce, optional

1/8 tsp pepper

Preheat oven to 450-degrees.

Place ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once.

Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot, cooking and stirring for 10-12 minutes or until tender. Add garlic and thyme, cook 1 minute longer. Stir in the flour until blended; gradually stir in water and wine or broth. Add bouillon and parsley, stirring to dissolve bouillon.

Transfer ribs to Dutch oven and bring to a boil. Reduce heat and simmer, covered, 2 to 2 1/2 hours or until meat is tender.

Remove ribs and keep warm. Skim fat from the sauce and stir in the remaining ingredients.

Yield: 6 servings Per serving: 264 calories, 17g fat (8g sat), 70mg chol, 355 mg sodium, 8g carbs, 1g fiber,19g pro.

TOH 2015