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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season ribs with salt and pepper. | 2. Heat 2 tbs.oil in large dutch oven or braiser over medium high heat, add short ribs and brown as evenly as possible. Do in batches. | 3. Remove ribs and set aside. Reduce heat to medium and add onions, carrots, celery, garlic and cook until tender. | 4. Add tomato paste, beef broth, red wine and cook, stirring, until incorporated, add ribs and bay leaves, reduce to a simmer, cover and cook over low heat for 3 - 3 1/2 hours or until meat easily falls off the bone. | 5. Remove from heat and let sit for about 15 minutes for fat to rise to the top, skim off any fat with a ladle. If sauce isn't thick enough remove ribs and add water/cornstarch mixture and bring to a boil, stir to thicken. | 6. Serve ribs over egg noodles and top with sauce. | 7. Garnish with scallions. (optional). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rib	4 -5	lb		0.0	0.0	0.0	0.0
salt pepper				-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1		diced	60.0	14.01	1.65	0.15
carrot	2 1/2	cups	diced	131.2	30.656	2.9760000000000004	0.768
celery	2 1/2	cups	chopped	40.4	7.4993	1.7422	0.4292
garlic clove	8		minced	35.76	7.9344	1.5264	0.12
tomato paste	6	ounces		139.4795	32.1653	7.3482	0.7995
beef broth	1	cup		16.8	0.096	2.736	0.528
red wine	1 1/2	1/2		-	-	-	-
bay leaf	2			-	-	-	-
scallion	1/4	cup	chopped	8.0	1.835	0.4575	0.0475
water	1	tablespoon		0.0	0.0	0.0	0.0
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004

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