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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a heavy pan. I use a cast iron one. | 2. I sear the ribs, two at a time to give them space to cook, for about 5 minutes per side or until well browned. | 3. After all the ribs have been seared, remove from pan and put aside until needed. | 4. Add leeks, carrots, parsnips, celery, onion, shallots and garlic to the pan and cook on low heat, stirring occasionally for 15 - 20 minutes. | 5. Now add the tomato paste, salt, red & black peppers to the vegetable mixture and cook for 8 - 10 minutes more. | 6. Next add the vinegar, sugar, rosemary, thyme, mustard, mix well and then add the beef stock. | 7. Preheat oven to 325 degrees. | 8. Return the short ribs to the pot and bring to a low simmer and cover. | 9. Place in a 325 oven for 2 - 2 1/2 hours or until the ribs are tender. | 10. Remove the ribs from pot, cover with foil to keep warm. | 11. Remove all vegetables from liquit and bring the liquid to a boil, cooking until reduce to 1 cup. | 12. Drizzle the glaze over the ribs and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	3 1/2			392.44800000000004	0.0	0.1254	44.567
beef rib	6			7457.184	0.0	476.5522	600.6571
leek	2		sliced	108.58	25.186999999999998	2.67	0.534
carrot	2		sweet peeled chopped	104.96	24.5248	2.3808	0.6144
parsnip	2		peeled chopped	199.5	47.8534	3.1919999999999997	0.7979999999999999
celery rib	2		chopped	-	-	-	-
onion	2		medium sweet sliced	128.0	29.888	3.52	0.32
shallot	2		minced	230.4	53.76	8.0	0.32
garlic clove	3		chopped	-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
salt	1	teaspoon	seasoned	-	-	-	-
red pepper flake	1/2 - 1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
balsamic vinegar	1/2	cup		112.2	21.7133	0.6248	0.0
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
rosemary	3	sprigs		-	-	-	-
thyme	1	sprig		-	-	-	-
mustard	1	tablespoon		0.945	0.1634	0.1001	0.0147
beef stock	4	cups		685.44	74.6928	25.3008	32.3568

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