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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 325 deg F. Melt 1 tbl butter in heavy large ovenproof pot over medium-high heat. | 2. Sprinkle ribs with coarse salt and pepper, and add to pot in single-layer without crowding. (Do in batches, if necessary). When browned on all sides, remove to bowl. | 3. Add 1 tbl butter to pot (I did not as my ribs exuded enough fat). Add onions and saute until brown, about 6 minutes. | 4. Add parsnips and saute until they begin to color, about 6 minutes. | 5. Add garlic and then the rosemary. | 6. Add wine and broth and bring to a boil, scraping up the browned bits from the bottom of the pot. | 7. Return the ribs and any accumulated juices to the pot in a single layer. Bring to a simmer, cover, and place in oven. | 8. Braise until the ribs are very tender, about 2 1/2 hours. | 9. Using tongs, remove ribs to a serving bowl and keep warm. | 10. Skim fat from the gravy, and boil until it starts to thicken, about 10 minutes. | 11. In the meantime, mix together 1 tbl butter with the flour. Adding it in bits, whisk this into the gravy and continue to cook until it's thick enough to coat a spoon, about 5 minutes longer. | 12. Season with salt and pepper. Cover ribs with gravy. | 13. Note: This can be made up to two days ahead. Rewarm over low heat before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
beef rib	8			9942.912	0.0	635.4029	800.8762
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-
red onion	2 1/2	cups	chopped	160.0	37.36	4.4	0.4
parsnip	2	cups	cubed	199.5	47.8534	3.1919999999999997	0.7979999999999999
garlic clove	6		chopped	-	-	-	-
rosemary	2	tablespoons	chopped	4.454	0.7038	0.1125	0.1992
zinfandel	1	bottle		-	-	-	-
beef broth	2	cups	low sodium	33.6	0.192	5.472	1.056
purpose flour	1	tablespoon		-	-	-	-

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