Try this Linguine w/Braised Red Wine Short Ribs Sauce recipe, or contribute your own.
Suggest a better descriptionSource: Recipe from Trisha Yearwood
1) Combine the onion, carrot, celery and garlic in a food processor and pulse until finely chopped.
2) Heat the oil in a dutch oven over medium-high heat. Sprinkle salt and pepper all over the short ribs, add them to the pot and brown well on all sides, about 3 minutes per side. Transfer to a plate.
3) Add the chopped vegetables to the pot and cook, stirring, until slightly softened, about 4 minutes. Add the tomato paste and cook, stirring, 1 minute. Add the tomatoes, wine and rosemary, and stir to combine. Return the short ribs to the pot and bring to a simmer over medium-low heat. Cover the pot and cook until the meat separates easily from the bones, is extremely tender and shreds easily, about 3 hours.
4) Remove the meat from the ribs and discard the bones. Shred the meat into small pieces, discarding any hard sinew and unrendered fat. Return the meat to the sauce.
5) Meanwhile, bring a large pot of salted water to a boil. Cook the linguine according to the package instructions.
6) Serve the pasta topped with short rib sauce, chopped parsley and Parmesan.
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Serving Size: 1 Serving (823g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1386 | ||
Calories from Fat: 621 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69g | 92 % | |
Saturated Fat 26.8g | 134 % | |
Monounsaturated Fat 28.8g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 320.9mg | 99 % | |
Sodium 518.6mg | 18 % | |
Potassium 2100mg | 55 % | |
Total Carbohydrate 85g | 25 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 80g | ||
Protein 82.8g | 118 % | |
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: 1386
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