LATIN-STYLE SHORT RIBS
Yield Portion Size
10 lbs |
Beef short ribs, trimmed
|
1 tsp |
Salt
|
1 tsp |
Black pepper
|
1/2 cup |
Olive oil
|
3/4 cup |
Onion, chopped
|
1/2 cup |
Carrot, diced
|
1/2 cup |
Celery, diced
|
2 tbsp |
Flour
|
1 cup |
Dry red wine
|
4 cups |
Veal stock or beef broth
|
4 cups | |
2 tsp |
Thyme
|
1 |
Bay leaf
|
2 oz |
Bittersweet chocolate
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 35 mg | 3% |
Carbohydrate | 5 g | 2% |
Cholesterol | 108 mg | 36% |
Total Fat | 54 g | 83% |
Iron | 3 mg | 17% |
Potassium | 325 mg | 0% |
Calories | 620 kcal | 31% |
Sodium | 427 mg | 18% |
Protein | 26 g | 52% |
Polyunsaturated Fat | 2 g | 11% |
Saturated Fat | 22 g | 109% |
Sugars | 2 g | 0% |
Dietary Fiber | 1 g | 3% |
Vitamin C | 6 mg | 11% |
Vitamin A | 493 iu | 10% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Sprinkle ribs with salt and pepper. Heat oil in large skillet and brown ribs on all sides, about 8 minutes. Transfer beef to a pan -- cover to keep warm.
-
Step 2
In same pan, add onions and sauté until beginning to brown. Add carrots and celery. Continue to sauté for 3-4 minutes, stirring often.
-
Step 3
Add flour and cook until lightly browned, 2-3 minutes. Add wine and stock. Whisk to combine and work out the lumps. Bring to a simmer, add drained Angela Mia® Diced Tomatoes in Juice and return beef to the pan and braise 2-1/3 hours, until nearly tender.
-
Step 4
Add thyme, bay leaf and chocolate. Continue to simmer 45-60 minutes until beef is fork tender.
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