Serves: 6
Total Calories: 1,324

6 cups garlic
1 large onion cut into chunks (about 2 cups)
4 pounds meaty beef short ribs (about 6 ribs) cut into sections
2 tablespoons olive oil
1 large or 2 medium fennel bulbs cut into 8 wedges (cut in half, then halve again, and then cut wedges, you should have about 3 cups)
1/4 cup finely minced nitrite free bacon (about 2 strips)
1 cup dry red wine
1 cup port wine
3 cups low salt chicken broth
2 1/2 cups canned crushed or diced tomatoes (not puree, it will be too runny)
1/2 teaspoon allspice
4 stalks fresh rosemary
3 bay leaves
small bunch parsley
salt and pepper
chopped parsley for garnish

Preheat oven to 350 degrees. Tie the rosemary, bay leaves, and small bunch of parsley together with kitchen twine, making a bouquet garni. Puree garlic and onion in food processor. Next, brown the short ribs. You will probably have to do them in several batches. Heat olive oil in a very large ovenproof casserole over high heat until really hot, then add short ribs. Brown on all sides, cooking 1–2 min - utes per side. Transfer to a platter. When you’ve finished browning all the short ribs, pour off excess fat, then add the fennel and bacon to the pan. Turn heat down to medium-high. Cook until the bacon crisps up, stirring often. Transfer to platter. Add the onion and garlic puree to the pan and cook about 5 minutes. Add the red wine and, using a wooden spoon, deglaze the pan by scraping up any brown bits that have stuck to the bottom and sides. Add the port, the chicken broth, tomatoes, bouquet garni, allspice, salt, and pepper. Bring to a simmer. Add the ribs, fennel, and bacon. Cover the pot and put in the oven. Cook 2 1/2–3 hours until meat is falling off the bones and is very tender. Put ribs on serving platter, pour sauce over top, and sprinkle with chopped parsley. Serve with Polenta, Mashed Potatoes, or broad noodles, and a green salad.

Nutritional Facts:

Serves: 6
Total Calories: 1,324
Calories from Fat: 60

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