Short Ribs Portuguese Style
3 pounds short ribs
1/2 cup flour
1/4 cup olive oil
3 onions, sliced
2 cloves garlic, finely chopped
2 tomatoes, quartered
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon thyme
1 bay leaf
1 cup water
1/2 cup white wine
6 carrots, cut into 2-inch lengths
6 small potatoes, halved
2 tablespoons chopped Italian (flat leaf) parsley
Cut short ribs into serving prices; dredge in flour. In a heavy skillet, heat oil. Brown short ribs on all sides. Add onions, garlic, tomatoes, salt, pepper, cinnamon, thyme, bay leaf, water and wine. Cover and simmer 45 minutes. Arrange carrots between meat pieces; cook 10 minutes. Add potatoes and parsley; cook 40 more minutes or until vegetables are done. Makes 6 servings.
To cook the ribs in a crock pot or a slow cooker: Place the carrots and potatoes into crock pot, add the browned short ribs, onions, garlic, tomatoes, salt, pepper, cinnamon, thyme, bay leaf, water, wine, and parsley. Cover and cook on low for about 6 to 10 hours or high 3 to 4 hours.
Approximate Nutrient Analysis per serving (not including salt to taste): 530 calories, 19 g fat, 5 g saturated fat, 55 mg cholesterol, 500 mg sodium, 62 g carbohydrate, 8 g fiber, 10 g sugar, 25 g protein
Featured in Star-Bulletin on 10/8/08.