Braised Beef Short Ribs with Green Beans and Carrots
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 482.8
- Total Fat: 40.4 g
- Cholesterol: 74.9 mg
- Sodium: 415.9 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 3.3 g
- Protein: 17.8 g
View full nutritional breakdown of Braised Beef Short Ribs with Green Beans and Carrots calories by ingredient
Introduction
Your probably should only eat one rib per person, but you will want at least 2. The meat shrinks when cooked and can easily be removed from the bone and trimmed for nice presentation. Be careful when buying them to not get a large fat pad on the top. You have to look from the side to make sure. This takes up the minimal edible meat there is and is very disappointing for guests. To be safe, plan on one or two of the ribs being a waste so no one gets stuck with a fatty one! Your probably should only eat one rib per person, but you will want at least 2. The meat shrinks when cooked and can easily be removed from the bone and trimmed for nice presentation. Be careful when buying them to not get a large fat pad on the top. You have to look from the side to make sure. This takes up the minimal edible meat there is and is very disappointing for guests. To be safe, plan on one or two of the ribs being a waste so no one gets stuck with a fatty one!Number of Servings: 3
Ingredients
-
3 Short Ribs with bone
3 carrot Carrots cut into 3 inch pieces
30 Green Beans
1 tbsp Fat, Beef Tallow
1 tbsp Extra Virgin Olive Oil
1 tbsp Corn Starch
1 tsp Beef Base, Better Than Bouillon
1 Bay Leaf
1 tbsp Onion Powder
1/2 tbsp Garlic Powder
1 tbsp Thyme Leaves
2 tsp truffle salt
1 tsp pepper
Directions
Make sure the ribs are dry and season with salt and pepper. Melt the tallow or other fat in the pan on medium heat in a saute pan large enough to accommodate the meat side by side. Brown the ribs on all sides ending on bone side down. Prepare the beef broth in a cup of hot water and add to the pan. Season the ribs with onion powder, garlic powder, and thyme leaves. Add enough water to the pan to cover the meat half way. Simmer the meat for at least 5 hours until tender. 1 hour before the end, add the carrot pieces.
*you will have to add water to maintain the liquid level, but near the end of the cooking time, you will want to reduce the liquid volume to about a cup to a cup and a half so plan accordingly.
Gravy
When the ribs are finished, transfer to a cutting board and reduce the liquid to about 1 1/2 cups and filter through a sieve into a bowl. In a pot, stir together 2 tbsp of the liquid with 1 tbsp of cornstarch until all of the clumps have mixed out. Then stir in the remaining liquid and heat on medium heat until thickened.
saute the green beans in olive oil with some truffle salt and pepper.
Serving Size: Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user THEJAZZMUSIC.
*you will have to add water to maintain the liquid level, but near the end of the cooking time, you will want to reduce the liquid volume to about a cup to a cup and a half so plan accordingly.
Gravy
When the ribs are finished, transfer to a cutting board and reduce the liquid to about 1 1/2 cups and filter through a sieve into a bowl. In a pot, stir together 2 tbsp of the liquid with 1 tbsp of cornstarch until all of the clumps have mixed out. Then stir in the remaining liquid and heat on medium heat until thickened.
saute the green beans in olive oil with some truffle salt and pepper.
Serving Size: Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user THEJAZZMUSIC.
