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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle the ribs with 1/4 teaspoons each of the salt and pepper. | 2. In a large Dutch oven, heat the oil over medium-high heat and brown the ribs in batches. | 3. Transfer to a plate. | 4. Drain the fat from the pan and add the onion, carrot, thyme and remaining salt and pepper. | 5. Cook over medium heat until softened, about 5 minutes. | 6. Add the wine, broth and 2 teaspoons of the mustard. | 7. Bring to a boil, scraping up any brown bits. | 8. Add the tomatoes, breaking up with a potato masher. | 9. Return the ribs and any accumulated juices to the pan and bring to a simmer. | 10. Cover and braise in a 325 degree F oven for 2 hours. | 11. Add the shallots. | 12. Braise, covered, until the meat is tender, about 1 hour. | 13. With a slotted spoon, transfer the ribs and shallots to a deep platter and keep warm. | 14. Skim off the fat in the pan. | 15. Bring the liquid to a boil and boil for 5 minutes. | 16. Stir in the remaining mustard and pour over the ribs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rib	6	lb		7457.184	0.0	476.5522	600.6571
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
thyme	1 1/2	1/2	dried	1.212	0.2934	0.0667	0.0202
white wine	1/2	cup		-	-	-	-
beef broth	1/2	cup		8.4	0.048	1.368	0.264
grainy mustard	4	teaspoons		-	-	-	-
tomato	19	ounces	canned	123.8873	27.4707	6.4637	1.0773
shallot	20			2304.0	537.6	80.0	3.2

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