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Entrecosto No Forno (Braised Spareribs and Potatoes)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)538.5612
Energy (kCal)2420.8055
Carbohydrates (g)-
Total fats (g)13.6
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place ribs in a roasting pan and rub with pepper paste, coating completely. Cover with plastic wrap; chill overnight. | 2. Let ribs come to room temperature. Uncover pan and season ribs with black pepper. Heat oven to 325 degrees F. Cover pan with aluminum foil and bake until ribs are tender, about 2 hours. | 3. Remove from oven and increase oven to 425 degrees F. Transfer ribs to a baking sheet. Scrape red pepper paste from ribs and transfer to a bowl. | 4. Pour half the drippings from pan over paste and whisk until smooth. Add potatoes to roasting pan. Toss with remaining drippings and season with black pepper. Place ribs over potatoes. Brush paste mixture over ribs. | 5. Return to oven. Bake, uncovered, until ribs and potatoes are tender, about 1 hour more. Remove pan and heat oven broiler. | 6. Broil until ribs are slightly charred, 3–4 minutes. Transfer ribs to a cutting board. Let rest until cool enough to handle, then slice into individual ribs. Transfer potatoes to a large serving platter and place ribs over top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    louis pork sparerib 6 lb 2420.8055 0.0 538.5612 13.6
    pimento pepper 1 1/2 cups 2420.8055 0.0 538.5612 13.6
    black pepper ground - - - -
    yukon gold potato 3 peeled cut 2420.8055 0.0 538.5612 13.6

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



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