Recipe from Boston.com
RIBS
1. Set the oven to 375 degrees. In a shallow bowl, mix the flour, salt and pepper. Dredge the short ribs in the flour mixture.
2. In a large flameproof casserole, heat the oil over medium-high heat. Brown the mean on all sides. Transfer the meat on a plate.
3. Stir in the onion, celery and carrots. Cook, stirring often for 5 minutes. Stir in the garlic and tomato paste. Cook, stirring, 1 minute more.
4. Return ribs to the pan. Add the wine, stock, bay leaf and thyme. Bring to a boil. Cover the pot and transfer to the oven. Cook the ribs for 3 hours, turning them once, and adding water if the pan seems dry or until they are falling off the bone.
PUREE
1. In a large saucepan, combine the potatoes and parsnips with a large pinch of salt and water to cover. Bring to a boil, lower the heat, and simmer for 15 minutes until vegetables are tender. Drain into a colander. Return vegetables to the pot with the butter, milk, salt and pepper.
2. Turn the heat to low. With a potato masher, mash the mixture until smooth. Divide the puree among 4 plates. Discard the thyme from the ribs and spoon off the fat from the surface of the mixture. Set 1 short rib on each plate and spoon over sauce. Reserve 4 short ribs and half the sauce for the pasta.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1373g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 806 | ||
Calories from Fat: 137 (17%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 15.2g | 20 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 57.4mg | 18 % | |
Sodium 1182.8mg | 41 % | |
Potassium 3471mg | 91 % | |
Total Carbohydrate 107.9g | 32 % | |
Dietary Fiber 18.3g | 73 % | |
Sugars, other 89.5g | ||
Protein 21.3g | 30 % | |
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: 806
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.