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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan or Dutch oven, pour beef broth over the short ribs. | 2. If the broth does not completely cover the ribs add water until the liquid covers them. | 3. Bring to a boil. | 4. Reduce heat to medium-low and simmer, partially covered for 2 hours or until the meat is tender. | 5. Skim off the foam as you are simmering. | 6. Add veggies (except the parsley) to the pot and cook until tender about 20-25 minutes. | 7. Remove meat& veggies arrange on a platter and pour a little of the beef broth over them and sprinkle with the parsley. | 8. Put the remaining broth on the table for personal preference. | 9. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef broth	2	cans	condensed	-	-	-	-
rib beef	3 1/2			4350.024	0.0	277.9888	350.3833
onion	4		cut	176.0	41.096000000000004	4.84	0.44
carrot	12			246.0	57.48	5.58	1.44
parsnip	4		cut	-	-	-	-
potato	4		cut	-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185

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