A Mexican version of the well-known French dish. Our Oaxaca paste adds an extra layer of flavor that is hard to ignore. Great with a side of cauliflower mashed potatoes.
• Place flour in a shallow plate and add some salt to it. Mix well. Dredge short ribs on both sides, shaking off any excess flour.
• Heat olive oil over high heat in a large Dutch oven. Add the short ribs and brown on each side for 3-4 minutes until golden. Reserve and repeat until all ribs are browned. Set aside.
• In a small bowl, place ¼ cup of beef broth and add the Oaxaca paste. Whisk until fully mixed. Set aside.
• Add onion, carrots, celery and garlic to dutch oven. Cook for 10-15 minutes until the vegetables caramelize. Deglaze with red wine, then add the tomatoes and the Oaxaca mixture. Bring to a simmer and add the ribs back to the pan.
• Cover and cook for 1 ½ hours or until the meat from the ribs almost falls off the bone. Season with salt and pepper. Serve and provecho!
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 496 | ||
Calories from Fat: 270 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30g | 40 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 105.8mg | 33 % | |
Sodium 786.4mg | 27 % | |
Potassium 478.3mg | 13 % | |
Total Carbohydrate 25.6g | 8 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 25.5g | ||
Protein 29.8g | 43 % | |
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: 496
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