Ingredients
- 1 tablespoon olive oil
- 4 beef spare ribs
- Cajun seasoning
- 1 yellow onion
- 16 ounces reduced-sodium beef broth
- 1/2 cup red wine
- 8 large leaves of rainbow chard
- cooked quinoa or rice
Recipe Description
Stewing Beef Short Ribs with Rainbow Chard over low heat makes for a succulent, easy dinner! In this recipe, I used beef short ribs, rainbow chard, and shallots.
We served this meat and greens over quinoa, but rice would be fine too. You could also just eat it on its own if you are trying to cut back on carbs.
