Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 815.4
- Total Fat: 49.2 g
- Cholesterol: 159.5 mg
- Sodium: 458.7 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 1.2 g
- Protein: 62.3 g
View full nutritional breakdown of Braised Beef Short Ribs calories by ingredient
Braised Beef Short Ribs
Submitted by: BETHANNE24Introduction
The nutrition info is off for fat and calories as you make this the day before and remove fat before finishing. I do not know how to account for this. I entered this to ballpark it. This is a really impressive sunday meal. Serve with mashed potatoes and vegetables. The nutrition info is off for fat and calories as you make this the day before and remove fat before finishing. I do not know how to account for this. I entered this to ballpark it. This is a really impressive sunday meal. Serve with mashed potatoes and vegetables.Number of Servings: 8
Ingredients
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2-4 T olive oil
8 beef short ribs (5-6 #) trimmed of excess fat
salt and fresh ground pepper
large onion coarsely chopped
2 med carrots chopped
1 celery rib chopped
5 garlic coves chopped
1 T tomato paste
1 bottle dry red wine - zinfandel or cotes du rhone
4 cups chicken stock
2 sprigs thyme
4 sprigs parsley
bay leaf
2T grainy mustard
Directions
Preheat oven to 325
in large heavy oven proof/stove top casserole or roasting pan, heat oil over med high heat. season short ribs with salt and pepper. cook in batches without crowding until nicely browned (about 8 minues). Transfer to platter
Add onion, carrots and celery. cook until browned. add garlic and tomato paste and cook another minute. Add red wine and reduce by half about 10 minutes. (when you can see the vegies you are almost there). add stock and herbs and bring to a boil. Return short ribs to pan and cover tightly. place pan in oven and braise until tender 2-3 hours. Meat will be falling off the bone. After 15 minutes check to be sure liquid is simmering and reduce oven temp if liquid is boiling. You can keep cooking at this point and try to skim off fat from the liquid after removing the meat but it is easier to cool then refrigerate and remove the fat before reheating.
remove ribs to platter when warm and tender and cover with foil to keep warm. return pan to heat and bring to a boil over high heat. cook until liquid is thick and richly flavored. (about 2 cups) whis in the mustard and season. May keep in oven for about 20 minutes before serving
Number of Servings: 8
Recipe submitted by SparkPeople user BETHANNE24.
in large heavy oven proof/stove top casserole or roasting pan, heat oil over med high heat. season short ribs with salt and pepper. cook in batches without crowding until nicely browned (about 8 minues). Transfer to platter
Add onion, carrots and celery. cook until browned. add garlic and tomato paste and cook another minute. Add red wine and reduce by half about 10 minutes. (when you can see the vegies you are almost there). add stock and herbs and bring to a boil. Return short ribs to pan and cover tightly. place pan in oven and braise until tender 2-3 hours. Meat will be falling off the bone. After 15 minutes check to be sure liquid is simmering and reduce oven temp if liquid is boiling. You can keep cooking at this point and try to skim off fat from the liquid after removing the meat but it is easier to cool then refrigerate and remove the fat before reheating.
remove ribs to platter when warm and tender and cover with foil to keep warm. return pan to heat and bring to a boil over high heat. cook until liquid is thick and richly flavored. (about 2 cups) whis in the mustard and season. May keep in oven for about 20 minutes before serving
Number of Servings: 8
Recipe submitted by SparkPeople user BETHANNE24.
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Incredible!
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Incredible!
