Can refrigerate cooked ribs overnight to coagulate fat so it can be more easily removed
Season the ribs with salt and pepper.
In a large skillet over high, heat half of the oil. Add half the ribs, reduce the heat to medium-high and cook until the ribs are browned on all sides, about 3 minutes per side. Transfer the ribs and most of the oil to a 5- to 7-quart slow cooker. Repeat with the remaining ribs and oil. Transfer the second batch of ribs to the slow cooker, but leave about 2 tablespoons of the oil in the skillet.
Reduce the heat under the skillet to medium-low and add the onion and carrots. Cook, stirring occasionally, until golden brown, 20 to 25 minutes. Add the garlic and cook for 1 minute. Add the tomato paste, thyme and bay leaf and saute for 2 minutes. Transfer the vegetable mixture to the slow cooker.
Return the skillet to medium heat and add the wine. Bring the wine to a boil and simmer until it is reduced to about 1 cup. Transfer to the slow cooker, then add the broth. Cover the slow cooker and cook on low for 9 to 10 hours, or on high for 4 to 5 hours, or until the meat is very tender and falling off the bone.
Use tongs to transfer the ribs to a platter and let stand until they are cool enough to be handled.
Meanwhile, strain the liquid in the slow cooker through a mesh strainer into a large saucepan, discarding the solids. Skim off any fat that floats to the surface, then bring to a boil over medium-high heat.
Whisk together the flour and water. In a steady stream while whisking, add half of the flour mixture to the cooking liquid. Bring the sauce to a boil and whisk in more of the flour mixture, if necessary, to achieve the desired consistency. The sauce should be thick, but still easily poured. Simmer for 5 minutes. Whisk in the mustard and lemon juice, then season with salt and pepper.
Meanwhile, discard the bones and trim any excess fat and gristle from the rib meat. Add the ribs to the saucepan and cook gently just until heated through. To serve, arrange rib meat on each plate and spoon some of the pan sauce over and top with some of the horseradish sauce.
Nutrition information per serving: 790 calories; 460 calories from fat (58 percent of total calories); 51 g fat (23 g saturated; 0 g trans fats); 230 mg cholesterol; 13 g carbohydrate; 2 g fiber; 4 g sugar; 52 g protein; 640 mg sodium.
HORSERADISH SAUCE
Start to finish: 5 minutes
Makes 1/2 cup
2 tablespoons bottled horseradish
6 tablespoons sour cream
1/4 teaspoon grated lemon zest
Kosher salt and ground black pepper
In a small bowl, whisk together the horseradish, sour cream and lemon zest. Season with salt and pepper.
Nutrition information per tablespoon: 25 calories; 15 calories from fat (60 percent of total calories); 2 g fat (1.5 g saturated; 0 g trans fats); 10 mg cholesterol; 1 g carbohydrate; 0 g fiber; 1 g sugar; 0 g protein; 75 mg sodium.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (496g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 659 | ||
Calories from Fat: 209 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.3g | 31 % | |
Saturated Fat 8.5g | 43 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 218.8mg | 67 % | |
Sodium 249.2mg | 9 % | |
Potassium 1264.7mg | 33 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 6.7g | ||
Protein 83.5g | 119 % | |
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: 659
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