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1. Preheat the oven to 325 or use crock pot.
2. Tie each short rib up with kitchen twine and tie a knot. Cut off theexcess twine with scissors or a knife.
3. Rinse the celery stalk and cut it in half. Rinse the rosemary and thymeand place between the two halves of celery. Tie up with twine and set aside.
4. Sprinkle sea salt and freshly ground black pepper on the short ribs.
5. Chop the onion into large pieces. Place in a small bowl.
6. Peel the carrots and cut into large pieces. Add to the bowl with theonion.
7. Peel the shallots and slice them thinly (1/4 inch). Add to the bowl withthe carrots and onion.
8. Peel the garlic and crush with a garlic press or smash with the back of achef?s knife. Add to the bowl.
9. Melt the butter, lard, and/or beef tallow in the Dutch oven (or roaster,stock pot, or cast iron skillet) on medium-high heat.
10. In batches, brown the short ribs well, about 3 minutes on each side.Pour off all but about 3 tablespoons of oil between each batch. Set the ribsaside.
11. Lower the heat to medium and add the onion, carrots, shallots, andgarlic. Saut? until the onion is soft and slightly browned.
12. Add the tomato paste or ketchup. Stir and cook for a couple minutes.
13. Stir in the ?our. Add the port and wine, and the celery-herb bundle.
14. Turn the heat up to high and cook until the liquid is reduced by a third(about 20 minutes).
15. Put the ribs back in the pot (they will stack in a couple of layers). Atthis point, you can also transfer the ribs and the reduced liquid to yourcrock pot. Add the beef (or chicken) stock and 1 teaspoon of seat salt. Ifthe stock doesn?t cover the ribs by at least an inch, add a little water.
16. Transfer to pre-heated oven or set the crock-pot on low. If using theoven, cook for 3 hours, or until fork tender. If using a crock pot, you canlet it go for 6-8 hours (taste-test every once in a while -- when the meatis thoroughly cooked and falling off the bone, turn off the heat).
17. When the ribs are done, transfer to a platter and carefully remove thetwine.
18. Strain the sauce through a mesh strainer into a saucepan; discard thesolids.
19. Set the saucepan on medium heat.
20. Bring the sauce to a simmer and reduce until the liquid is reduced alittle more than half (about an hour -- you can let it do it?s thing whileyou?re busy with other tasks; just keep an eye on it). When reduced, youshould have about 4 cups of sauce left.
21. Plate the ribs on a bed of mashed potatoes, pouring sauce over the ribsand serve. Pour any remaining sauce in a gravy boat or a small bowl forserving.
Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 31 Calories From Fat: 1 Total Fat: <1g Cholesterol: 0mg Sodium: 35.4mg Potassium: 192.6mg Carbohydrates: 7.1g Fiber: 1.8g Sugar: 3g Protein: <1g
Comments: Cheeseslave
Recipe Source: Cheeseslave mailer
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (360g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 697 | ||
Calories from Fat: 410 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.6g | 61 % | |
Saturated Fat 19.3g | 97 % | |
Monounsaturated Fat 18g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 182.5mg | 56 % | |
Sodium 266.2mg | 9 % | |
Potassium 1025.7mg | 27 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 13.7g | ||
Protein 44.5g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 697
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