Try this Beef Short Ribs in Burgundy Sauce recipe, or contribute your own.
Suggest a better description1) Preheat oven to 450. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once.
2) Meanwhile, in a dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir 10-12 minutes or until tender. Add garlic and thyme. Cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon.
3) Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered 2 to 2 1/2 hours or until meat is tender.
4) Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs.
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Serving Size: 1 Serving (395g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 121 | ||
Calories from Fat: 54 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 76.7mg | 3 % | |
Potassium 196.2mg | 5 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 8g | ||
Protein 1.1g | 2 % | |
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: 121
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