Braised Balsamic-Oregano Short Ribs
Creamy Cauliflower Mash with Herbs
Wine Recommendation
Yellow Tail Cabernet Sauvignon
Ingredients
- 4 tsp tomato paste
- 1½ Tbsp balsamic vinegar
- ½ Tbsp Worcestershire sauce
- ½ Tbsp Italian seasoning
- ¼ tsp salt
- ¼ tsp pepper
- ⅔ cup low-sodium beef broth
- 1¼ lb bone-in beef short ribs (or use boneless chuck roast)
- ¼ cup sliced onion
- 1 carrot, sliced
- 2 sprigs fresh oregano
- ½ Tbsp chopped fresh oregano
Instructions
- Whisk together tomato paste, vinegar, Worcestershire, seasoning, salt, and pepper in a bowl; stir in broth.
- Place beef, onion, carrot, and oregano sprigs in a lightly greased 3- or 4- quart slow cooker; add broth mixture. Cover and cook on LOW 6 to 8 hours or until beef is tender. Sprinkle with chopped oregano.
Side Dish Ingredients
- 1 (12-oz) pkg frozen mashed cauliflower
- 2 Tbsp softened cream cheese
- 1 tsp chopped fresh thyme (or use ¼ tsp dried)
- ½ tsp dried crushed rosemary
Side Dish Instructions
- Cook cauliflower according to package directions. Stir in cream cheese, thyme, and rosemary. Season with salt and pepper to taste.
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