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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. You will need a heavy-bottomed pot that can go into your oven for this recipe. | 2. Cooking starts on the stovetop, moves to the oven, then returns to the top-of-the-stove. | 3. As well, it can be prepared over 2 days. | 4. Preheat oven to 400*F. | 5. On top of stove, get pot"hot" and add oil. | 6. Coat ribs in flour, shaking off excess. | 7. Sprinkle with oregano. | 8. Brown ribs one-at-a-time, browning them on all sides. | 9. Remove last ribs and lower stove-top temp. | 10. Add onions and garlic and cook for two minutes. | 11. Add wine. | 12. Deglaze the pot by scrapping all the brown bits from the bottom Return the ribs to the pot and add the can of tomatoes. | 13. (The ribs should be almost covered, but if not, add some water.) Bring the pot to a simmer and cover with lid or foil. | 14. Place pot in 400*F oven for 1 hour. | 15. Reduce oven heat to 300*F and cook ribs for an additional 2 hours. | 16. (All the above can be done the day ahead. Should you go the 2-day route, re-warm the sauce and ribs just enough to pull the meat off the bones.) Shred the meat discarding the bones. | 17. Return meat to the sauce and reheat fully. | 18. TO ASSEMBLE: On the stove-top over medium heat (and in another large pot), toss the cherry tomatoes. | 19. Cook tomatoes until soft. | 20. Add the last group of onions, garlic and chilis and cook, stirring, for another 2 minutes. | 21. Add the rib-meat and sauce and top it off with the last cup of tomatoes. | 22. Cook, uncovered, for another 10 minutes. | 23. Cook your pasta. | 24. (The Chef of the CARIBOU RESTAURANT recommends using a pasta like BUCATINI- a thicker one you can easily eat with just a fork.) Drain the pasta and put into a warm bowl. | 25. Scoop meat and sauce over the pasta and toss. | 26. Top with fresh basil and grated cheese. | 27. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rib	2	lb		2485.728	0.0	158.8507	200.21900000000002
flour				-	-	-	-
salt pepper				-	-	-	-
oregano	2	tablespoons		15.9	4.1352	0.54	0.2568
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
yellow onion	1		sliced	-	-	-	-
garlic	2	cloves	crushed chopped	8.94	1.9836	0.3816	0.03
tomato	1	can	crushed	41.4	9.18	2.16	0.36
red wine	1	cup		-	-	-	-
yellow onion	1/2	cup	diced	32.0	7.472	0.88	0.08
garlic	1	tablespoon	crushed chopped	8.94	1.9836	0.3816	0.03
cherry tomato	1/2	cup	quartered	-	-	-	-
red chile	1	teaspoon	crushed	-	-	-	-
tomato	1	cup	crushed	41.4	9.18	2.16	0.36
olive oil	2	tablespoons		477.36	0.0	0.0	54.0
pasta				-	-	-	-
parmesan cheese			grated	-	-	-	-
basil	4	tablespoons		2.438	0.2809	0.3339	0.0678

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.