Try this Short beef rib ragu recipe, or contribute your own.
Suggest a better descriptionRinse mushrooms. Put I bowl with 1/2 c broth. Cover with plastic wrap. Microwave 1 minute. Allow to cool 5 minutes. Drain through a coffee filter inside a mesh screen or colander. Squeeze mushrooms in filter. Save strained liquid. Remove mushrooms from filter. Be sure to leave dirty bits in the filter. Mince mushrooms.
Put oil in pan on medium. Add onions and cook till light brown. Add garlic, anchovies, tomato paste. Cook 1 min.
Stir in wine and scrape bits (fond) up from bottom of pan. Cook 1 minute.
Add tomatoes and tomato juice. Also mushrooms and their liquid. Add remaining beef broth.
Salt and pepper both sides of ribs. Add to pot. Cover put in middle of 350 oven for one hour. Then take off lid and cook for 75 minutes.
Take the meat out and let it rest for five minutes. De-fat the sauce. Shred the meat and return to the sauce. Stir and serve.
Goes over noodles or even polenta. Best with home made parpardelle
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1124g) | ||
Recipe Makes: 1 | ||
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Calories: 2460 | ||
Calories from Fat: 1683 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 187g | 249 % | |
Saturated Fat 71.9g | 359 % | |
Monounsaturated Fat 84.1g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 635mg | 195 % | |
Sodium 1048.8mg | 36 % | |
Potassium 2972.7mg | 78 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 4.5g | ||
Protein 178.6g | 255 % | |
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: 2460
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