2 HRS 30 MINS
Time to Cook
Italian Tomato Salsa
Step 1Preheat oven to 325° F. Season beef Boneless Country-Style Ribs with 1 teaspoon pepper. Heat oil in large Dutch oven on medium-high heat. Evenly brown ribs; set aside. Add 1-1/2 cups onions, carrots, and celery; cook 5 minutes until onions are translucent, stirring occasionally. Add 1 teaspoon garlic and cook 1 minute. Add wine; cook 1 to 2 minutes until browned bits attached are dissolved. Add broth, marinara, rosemary, bay leaf, peppercorns, thyme and salt; stirring until combined. Return beef to Dutch oven; bring to a boil. Cover tightly and place in oven 1-3/4 to 2 hours or until beef is fork-tender.
Step 2Meanwhile, prepare Italian Tomato Salsa. Combine tomatoes and basil in medium bowl. Stir in oil; season with salt and pepper. Cover and refrigerate until ready to use.
Step 3Combine bread crumbs and butter in small bowl; toss to coat. Place on shallow-rimmed baking pan. Place in 325° F oven for 7 to 10 minutes until breadcrumbs are golden brown and toasted.
Heat medium nonstick skillet on medium heat; coat with cooking spray. Add remaining 1/2 cup onions and remaining 1 teaspoon garlic. Cook 3 to 4 minutes until onions are translucent and garlic is fragrant, stirring frequently. Add beans and remaining 1/2 teaspoon pepper; cook 8 minutes until heated through. Keep warm.
Step 5Remove beef from Dutch oven and pull into bite-sized pieces; skim the fat and discard. Strain braising liquid, pressing vegetables to extract liquid. Reserve 1/4 cup braising liquid, pouring remainder over beef; keep warm.
Step 6Add spinach and kale to large bowl. Pour reserved 1/4 cup braising liquid over greens and stir, allowing greens to wilt. Divide greens among 4 plates. Top with prepared beans and beef, Ladle additional braising liquid over beef and season with salt and pepper, as desired. Top with Italian Tomato Salsa, bread crumbs and parmesan, as desired.
Nutrition information per serving: 786 Calories; 277.2 Calories from fat; 30.8g Total Fat (11.3 g Saturated Fat; 1.3 g Trans Fat; 2 g Polyunsaturated Fat; 15.9 g Monounsaturated Fat;) 92 mg Cholesterol; 1917 mg Sodium; 65 g Total Carbohydrate; 17 g Dietary Fiber; 44 g Protein; 8.7 mg Iron; 965 mg Potassium; 4.9 mg NE Niacin; 0.5 mg Vitamin B6; 2.7 mcg Vitamin B12; 8.2 mg Zinc; 28 mcg Selenium; 94.1 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.