Braised Short Ribs with Smoked Paprika and Spanish Olives | PCC Natural Markets

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Braised Short Ribs with Smoked Paprika and Spanish Olives

Serves: 4

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Grab your favorite bottle of red wine to prepare (and drink alongside) these short ribs.


These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Salt and pepper the ribs and brown in oil over medium-high heat in a heavy pot until well browned. Remove from the pot and set aside. Add onions and cook for 6 to 8 minutes until well cooked.

Add paprika and tomato paste; cook 1 to 2 minutes, being careful to not burn. Add wine and bay leaf and scrape any browned bits from the bottom of the pan. Add stock and short ribs to the pot. Bring to a boil and then reduce to a simmer.

Cook slightly covered (lid should be vented) for 2 1/2 to 3 hours, or until the meat is tender and falling from the bone. Add olives to the pot and adjust for salt and pepper.

Each serving: 550 cal, 33g fat (9g sat), 80mg chol, 820mg sodium, 11g carb, 3g fiber, 30g protein

Recipe by Rachel Duboff, PCC Cooks instructor

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