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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450 F. | 2. Season the short ribs with salt and pepper and place in a roasting pan that's just large enough to hold them in a single layer. | 3. Roast for 30 minutes. | 4. Meanwhile, place the wine, stock, flour, sugar and mustard in a medium-sized pot and whisk until well combined. Mix in the onion, garlic and thyme. | 5. Bring to a boil, boil 2 minutes and then remove from the heat. | 6. Once the short ribs have roasted for 30 minutes, remove from the oven and drain away the excess fat. | 7. Reduce the oven temperature to 325°F. | 8. Pour the wine/stock mixture over the ribs. | 9. Cover and bake for 2 hours or until the meat is very tender and falling off the bone. | 10. Skim any fat from the surface of the ribs before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rib	8			9942.912	0.0	635.4029	800.8762
salt pepper				-	-	-	-
merlot	1	cup		-	-	-	-
beef stock	2 1/2	cups		428.4	46.683	15.812999999999999	20.223
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
dijon mustard	2	tablespoons		-	-	-	-
onion	1		halved sliced	44.0	10.274000000000001	1.21	0.11
garlic clove	2		sliced	-	-	-	-
thyme	4 -5	sprigs		-	-	-	-

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