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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 large saute pan until smokey hot. Season both sides of ribs with salt and pepper, I use fresh ground pepper and sea salt. In 1 tbsp of olive oil, sear ribs on both sides for 1-2 minutes. Remove from pan and place in a large casserole dish. On medium heat, saute all vegetables, thyme and peppercorns for 5 minutes. Add tomato paste and stir until well combined, no lumps. Deglaze with red wine and let reduce for 5 minutes. Add beef stock and bring to a boil. Pour all sauce over the ribs, cover and braise in the oven at 325 for 3 hours. | 2. When finished, remove ribs and keep warm. Strain the vegetables from the sauce, reserving 3/4 cup, and return to the stove on medium high heat. Combine cold water and flour in equal parts, whisk into reserved sauce, then whisk this into the remaining sauce to slightly thicken. When done, plate the ribs and ladle sauce onto the ribs. I served this with garlic mashed potatoes and steamed baby carrots. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rib	4			4971.456	0.0	317.7014	400.4381
carrot	1	cup	diced	52.48	12.2624	1.1904	0.3072
celery	1	cup	diced	16.16	2.9997	0.6969	0.1717
onion	1	cup	diced	64.0	14.944	1.76	0.16
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
thyme	1	tablespoon		2.424	0.5868	0.1334	0.0403
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
red wine	2	cups		-	-	-	-
peppercorn	2	tablespoons		151.15200000000002	0.938	0.3216	16.4552
beef stock	1 1/2	1/2		257.04	28.0098	9.4878	12.1338

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