Serve with carrot parsnip purée
Preheat oven to 350 degrees.
Season ribs with 1 1/2 teaspoons add salt and 1 1/4 teaspoon pepper and let sit at room temperature for 30 minutes. Rinse one carrot and one parsnip and cut into thirds no need to peel reserve.
In a large bowl, toss short ribs with flour until evenly coated. In a large Dutch oven or other oven safe pan over medium high heat, heat oil. When oil is hot, add three or four short ribs and see her on all sides until browned, about two minutes per side. Transfer to a plate and continue working in batches to see remaining short ribs. Pour out all but 1 tablespoon of oil from the Dutch oven and reduce heat to medium. Add tomato paste and five spice powder and cook, stirring in until fragrant, about a minute. Add wine to pot, scraping up brown boots with a wooden spoon. Bring cooking liquid to a boil, reduce to a simmer, and cook until liquid is reduced about 10 minutes.
Add carrot and parsnip chunks, broth, onion, garlic, cilantro stems, bay leaves, and seared short ribs. Nestle the short ribs in the cooking liquid to cover. Bring the liquid to a simmer on the stove top, then cover and transfer to the oven to braise for two hours. Uncover pot and continue to braise in the oven until beef is very tender and falling off the bone, 30 to 60 minutes more.
When short ribs are done, transfer them from cooking liquid to a plate. Set a strainer over a large bowl, screen. Discard solids and pour strained cooking liquid back in the Dutch oven. Set pot over medium high heat and simmer until liquid is reduced by half and coats the back of a spoon, about 10 minutes. Taste and adjust seasoning.
Serve short ribs over carrot-parsnip purée, topped with its sauce and a sprinkling of cilantro.
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Serving Size: 1 Serving (819g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 238 | ||
Calories from Fat: 35 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 867.6mg | 30 % | |
Potassium 459.8mg | 12 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 12.7g | ||
Protein 2.9g | 4 % | |
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: 238
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