Great recipe that I saw on "Today" and tried for myself.
1) Salt the short ribs.
2) Coat a large pot with olive oil and brown the meat. Once the meat is browned, put them in a large bowl.
3) Add more oil to the large pan then add the chopped onions, chopped roma tomatoes, sliced garlic, sliced shallot, sliced celery and sliced carrots. Once the vegetables are soft and a little brown pour the bottle of red wine, balsamic vinegar and cup of port into the pan and cook down until the liquid is reduced by half. Season the liquid to taste.
4) Add the short ribs to a dutch oven or slow cooker. Add the thyme, bay leaves and parsley. Pour the contents of the pan into the dutch oven and add two cups of beef stock. Cover and cook for 3 hours at 375 degrees. Remove the lid and cook for another 20 minutes to brown and reduce the liquid.
5) Separate the meat from the liquid and run it through a strainer and dump the veggies in the trash.
6)To thicken the liquid sift a little flour and then return the short ribs to the liquid and the pearl onions.
If you want the meat to really brown you will need to use the dutch oven instead of thew slow cooker. I don't think it is necessary though.
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Serving Size: 1 Serving (484g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 205 | ||
Calories from Fat: 5 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 613mg | 21 % | |
Potassium 943.3mg | 25 % | |
Total Carbohydrate 20.1g | 6 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 17.3g | ||
Protein 6.1g | 9 % | |
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: 205
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