Tuscan Short Ribs with Farro Pilaf


Slow cooking makes for delicious deep flavour and fall-off-the-bone goodness in this classic man-magnet dish served over a veggie-rich pilaf. Beef belongs in this plant-forward dinner. DYK that folks who eat meat are more likely to eat more fruit and veggies. It’s true!

Tuscan Short Ribs with Farro Pilaf
Prep time
Cook time
Total time
Serves: 8 servings
  • Braised Ribs:
  • 3½ lb (1.75 kg) thick-cut Beef Simmering Short Ribs (about 8 ribs)
  • Salt and freshly ground black pepper
  • 2 tbsp oil
  • 2 carrots, scrubbed and finely chopped
  • 2 ribs celery, chopped
  • 1 onion, finely chopped
  • 1 tbsp chopped fresh rosemary
  • ½ tsp fennel seeds, crushed (optional)
  • 4 cloves garlic, minced
  • ½ cup dry red wine
  • 1 cup canned no salt added crushed tomatoes
  • 2 cups no salt added beef broth
  • 2 bay leaves
  • 2 tsp red wine vinegar
  • ¼ cup chopped parsley
  • Pilaf:
  • 2 tbsp olive oil
  • 8 oz (250 g) sliced mushrooms
  • 1 small onion, finely chopped
  • 1 tbsp chopped fresh thyme
  • 2 cloves garlic, minced
  • 1½ cup farro
  • Salt and freshly ground black pepper
  • 2 cups no salt added chicken broth
  • 4 cups baby spinach
  • 1 cup peas
  • ¼ cup grated Parmesan cheese
  1. Braised Ribs: Preheat oven to 325°F (160°C). Pat ribs dry; season all over with salt and pepper. Heat oil in a large Dutch oven or saucepan set over medium-high heat. Cook ribs, in batches, until browned all over. Transfer to a plate.
  2. Reduce heat to medium. Add carrots, celery, onion, rosemary and fennel seed (if using). Cook, stirring, for 5 minutes or until softened. Stir in wine, scraping up any cooked on browned bits; simmer until reduced by half. Stir in garlic. Add broth, tomatoes and bay leaves. Bring to a boil.
  3. Return ribs to the pot, along with any accumulated juices. Cover and transfer to oven. Cook, turning every 45 minutes, for about 2½ to 3 hours or until meat is very tender. Cook uncovered for the final 30 minutes. Discard bay leaves. Skim as much fat as possible off the top of sauce; discard.
  4. Pilaf: Meanwhile, heat oil in a large saucepan set over medium heat. Cook mushrooms, onion and thyme for 7 to 10 minutes or until softened and lightly browned. Stir in farro and garlic. Season with salt and pepper.
  5. Add broth; bring to a boil. Cover and reduce heat to medium-low. Cook for 20 to 25 minutes or liquid is absorbed and farro is tender. Stir in spinach, peas and Parmesan. Let stand for 3 to 5 minutes or until wilted and heated through.
  6. Divide pilaf evenly among eight plates. Top each serving with a short rib. Stir vinegar into sauce; season with salt and pepper, to taste. Spoon sauce over each rib.

    Per serving: 580 calories, fat 31.5 g (7.9 g of which is saturated), sodium 623 mg, carbohydrate 38.7 g, fibre 5.7 g, sugars 6.2 g, protein 34.9 g. %DV: zinc 117%, iron 39%, vitamin B12 180%
• Serve with 1 lb (500 g) trimmed and steamed green beans tossed with fresh lemon juice.
• Farro can be replaced with 1 cup brown rice or barley.
• Use a variety of mushrooms in the risotto, such as cremini, shiitake and king oyster.



Please enter your comment!
Please enter your name here

Rate this recipe: