Try this Budget- Beef Short Ribs la Bourguignonne recipe, or contribute your own.
Suggest a better descriptionIn Dutch oven, cook bacon over medium heat; remove bacon and set aside.
In plastic bag, combine flour, salt, pepper and paprika; add ribs and shake to coat, reserving flour mixture. Add ribs to pan; brown well, in batches [note] , over medium-high heat. Remove ribs and set aside; drain fat from pan. Add onions, carrots, garlic and reserved flour mixture to pan; reduce heat to medium. Cover and cook (adding up to 2 tb water if mixture gets too dry) for about 6 minutes or until onions are softened. Gradually stir in wine, stock, thyme and bay leaf, scraping up brown bits [deglaze] from bottom. Bring to boil; reduce heat and simmer for 5 minutes. Return ribs and bacon to pan; simmer, covered, for 1 hour.
Vegetables: Meanwhile, peel potatoes and cut into bite-size chunks. Add potatoes and carrots to pan; cook for 1 hour. Stir in mushrooms; cook for 30 minutes or until ribs are tender. Stir in parsley. Discard bay leaf. Season with salt and pepper to taste.
Note: browning meat in batches prevents meat from steaming, which happens if meat is crowded in the pan.
Serve in big soup bowls with French bread and a green salad.
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Serving Size: 1 Serving (569g) | ||
Recipe Makes: 6 | ||
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Calories: 714 | ||
Calories from Fat: 340 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.8g | 50 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 16.1g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 118.5mg | 36 % | |
Sodium 413.5mg | 14 % | |
Potassium 1732.2mg | 46 % | |
Total Carbohydrate 43.8g | 13 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 37.5g | ||
Protein 38.3g | 55 % | |
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: 714
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