Easy short ribs, cooked in dutch oven with red wine.
Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium heat, brown short ribs on all sides, about 8 minutes. Transfer short ribs to a plate.
Add shallots to dutch oven and cook over medium heat, stirring often, until shallots are browned, about 5 minutes.
Add flour and cook, stirring constantly, until well combined, 2-3 minutes.
Stir in 1/2 cup wine and broth, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer 5 minutes. Add any seasoning desired, transfer to oven.
Cook 325 for 2.5 hours, check for doneness. Serve with veggies.
I use Bogle. Cabernet Sauvignon 1/2 cup. Seasoning varies but I like salt, pepper and a basic herb seasoning.
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Serving Size: 1 Serving (191g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 102 | ||
Calories from Fat: 5 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 430.6mg | 15 % | |
Potassium 151.9mg | 4 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 10.2g | ||
Protein 2.6g | 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: 102
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