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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Dredge ribs in flour, salt and pepper. | 2. 2. Brown in oil in a dutch oven. | 3. 3. Remove ribs and sweat vegetables (diced into 1/4 inch cubes) in dutch oven, loosening any browned bits left from the ribs. | 4. 4. Add diced tomatoes and cook on medium high for 5 minutes, stirring regularly. | 5. 5. Stir in sherry (any kind you like, but remember if you wouldn't drink it don't cook with it!). | 6. 6. Add ribs back, toss in the liquid, cover and cook on stove top at medium low or bake covered at 350 for 1.5 - 2 hours (until meat is falling off the bone). | 7. 7. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rib	6 -8			0.0	0.0	0.0	0.0
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
oil	4	tablespoons		448.51199999999994	0.0	0.1434	50.9338
tomato	540	ml	diced canned drained	94.4934	20.9529	4.9301	0.8217
celery	1	stalk	diced	10.24	1.9008	0.4416	0.1088
carrot	1		diced	52.48	12.2624	1.1904	0.3072
onion	1/2	cup	diced	32.0	7.472	0.88	0.08
cream sherry	1	cup		-	-	-	-
salt pepper				-	-	-	-

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