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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 325°F | 2. Bind each rib with cotton kitchen twine. Place the rosemary, thyme, and bay leaf between the two celery halves and bind with kitchen twine. | 3. Season the short ribs with 2 teaspoons of the salt and the pepper. | 4. Heat the oil in a large Dutch oven over a high flame until it smokes. | 5. In two batches, brown the short ribs well on both sides, about 3 minutes per side, pouring off all but 3 tablespoons of oil between batches. | 6. Remove the ribs and set aside when done. | 7. Lower the flame to medium, and add the carrots, onion, shallots, and garlic to the pot and saute for 5 minutes, until the onion is soft and light brown. | 8. Stir in the tomato paste and cook for 2 minutes. | 9. Add the flour and stir well to combine. Add the port, red wine, and the celery-herb bundle. | 10. Raise the flame to high and cook until the liquid is reduced by a third, about 20 minutes. | 11. Return the ribs to the pot (they will stack into two layers). | 12. Add the stock and the remaining 1 teaspoon of salt; if the stock doesn’t cover the ribs by at least 1 inch, add water up to that level. | 13. Bring to a gentle simmer, cover, transfer to the preheated oven, and cook for 3 hours. Visit the pot occasionally and stir the ribs, bringing the ones on the bottom up to the top -- they’re done when the meat is fork tender and falling off the bone. | 14. Transfer the ribs to a large platter and remove the strings. | 15. Skim any fat from the surface of the sauce, and then strain through a sieve into a medium saucepan. | 16. Discard the solids. | 17. Over medium heat, bring the sauce to a strong simmer and reduce the liquid until slightly less then half (4 cups) remains, about 1 hour. | 18. Return the ribs to the pot, simmer for 10 minutes to reheat, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rib beef	6			7457.184	0.0	476.5522	600.6571
rosemary	2	sprigs		-	-	-	-
thyme	6	sprigs		-	-	-	-
bay leaf	1			-	-	-	-
celery	1	stalk		10.24	1.9008	0.4416	0.1088
kosher salt	3	teaspoons		-	-	-	-
black pepper	2	teaspoons	coarse ground	11.546	2.9417	0.4779	0.15
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
carrot	3		peeled cut	75.03	17.5314	1.7019	0.4392
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
shallot	4		peeled sliced	460.8	107.52	16.0	0.64
garlic clove	5		peeled halved	-	-	-	-
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
purpose flour	3	tablespoons		-	-	-	-
ruby port	1/2	cup		-	-	-	-
wine	4	cups		181.64	2.5812	0.3824	0.0
veal stock beef	6	cups		-	-	-	-

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