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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat a large dutch oven. | 2. Season the short ribs with salt and pepper, brown on all sides in a tbsp of the olive oil. Set aside. | 3. Place the onion, garlic, celery, carrot, and tomato into a food processor and blend to a smooth pulp. | 4. Add the vegetable pulp and thyme, and cook for about 10 minutes. Pour in the red wine and stock and bring it to a boil. Place the ribs into mix; the liquid should almost cover the meat. Place the lid loosely on top, reduce heat to a simmer, and cook until the meat is very tender, approximately 2 1/2 to 3 hours. Check occasionally to make sure it's not drying out. | 5. OPTIONAL: When the ribs are about finished, strain the liquid, pushing down to press solids through. Discard dry remaining pulp. Reduce liquid and serve with ribs. (I only do this for company :) the solids don't bother us.) You can thicken it with flour or cornstarch if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	3 -4	tablespoons		-	-	-	-
beef rib	4	lb		4971.456	0.0	317.7014	400.4381
kosher salt black pepper			ground	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
tomato	1		quartered	32.76	7.0798	1.6016	0.364
celery rib	3		chopped	-	-	-	-
garlic	1/2		peeled	2.235	0.4959	0.0954	0.0075
thyme	1/4	bunch		-	-	-	-
red wine	1 1/2	1/2		-	-	-	-
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
flat leaf parsley	4	tablespoons	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.