RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	50.4877
Energy (kCal)	665.049
Carbohydrates (g)	78.5433
Total fats (g)	17.2751
Fatty acids, total saturated 20:0 (g)	0.0283
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1795
Fatty acids, total polyunsaturated 17:1 (g)	0.0411
Fatty acids, total trans-monoenoic (g)	0.0598
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1830
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0710
Riboflavin (mg)	0.5457
Tocopherol, beta (mg)	0.0535
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0187
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.6767
Tocopherol, delta (mg)	0.0489
Arginine (g)	0.0658
Proline (g)	0.1416
Fatty acids, total polyunsaturated 18:1 t (g)	0.0560
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	23.9216
Adjusted Protein (g)	0.0000
Cystine (g)	0.0156
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	103.9761
Copper, Cu (mg)	0.4491
Maltose (g)	0.0000
Zinc, Zn (mg)	7.2130
Total lipid (fat) (g)	17.2751
Vitamin K (phylloquinone) (g)	20.1959
Cholesterol (mg)	130.7250
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0112
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1289
Menaquinone-4 (g)	5.6025
Phytosterols (mg)	10.8860
Folate, total (g)	13.5170
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0299
Vitamin A, IU (IU)	3361.3730
Energy (kcal)	665.0490
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3748
Fatty acids, total saturated 14:1 (g)	0.0041
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0135
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0075
Sugars, total (g)	60.2500
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2759
Vitamin C, total ascorbic acid (mg)	2.2788
Lutein + zeaxanthin (g)	1241.2040
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0075
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0552
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0112
Magnesium, Mg (mg)	99.4130
Fatty acids, total saturated 16:0 (g)	3.3949
Carbohydrate, by difference (g)	78.5433
Vitamin D (IU)	29.8800
Fructose (g)	20.7404
Fluoride, F (g)	0.7866
Aspartic acid (g)	0.1773
Tyrosine (g)	0.0309
Potassium, K (mg)	1308.1040
Fatty acids, total saturated 12:0 (g)	0.0201
Vitamin A, RAE (g)	167.3100
Serine (g)	0.0428
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0435
Fatty acids, total trans-polyenoic 22:4 (g)	0.0374
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0037
Fatty acids, total saturated 22:0 (g)	0.0134
Fatty acids, total saturated 14:0 (g)	0.1991
Histidine (g)	0.0184
Isoleucine (g)	0.0407
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0187
Niacin (mg)	11.8859
Water (g)	230.3733
Fatty acids, total saturated 8:0 (g)	0.0098
Tocotrienol, delta (mg)	0.0374
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0859
Carotene, beta (g)	1739.0040
Sodium, Na (mg)	2493.3380
Iron, Fe (mg)	6.8885
Energy (kJ)	2775.4870
Ash (g)	10.5578
Caffeine (mg)	0.0000
Glycine (g)	0.0516
Fatty acids, total trans-polyenoic (g)	0.0112
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0112
Fatty acids, total saturated 18:2 undifferentiated (g)	2.6998
Fatty acids, total polyunsaturated (g)	3.2675
Vitamin E (alpha-tocopherol) (mg)	4.7092
Sucrose (g)	15.4989
Vitamin B-6 (mg)	1.0816
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.7470
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0449
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0483
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	12830.1850
Starch (g)	0.0000
Pantothenic acid (mg)	3.2087
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0112
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.6468
Folate, food (g)	13.5170
Fatty acids, total saturated 20:1 (g)	0.1206
Fatty acids, total monounsaturated (g)	6.8782
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.2970
Fatty acids, total polyunsaturated 16:1 t (g)	0.0037
Fatty acids, total polyunsaturated 17:0 (g)	0.0486
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	170.0782
Fatty acids, total polyunsaturated 16:1 c (g)	0.3660
Fatty acids, total saturated (g)	5.4280
Vitamin B-12 (g)	1.5314
Calcium, Ca (mg)	216.5010
Fatty acids, total saturated 10:0 (g)	0.0158
Galactose (g)	0.0121
Tocotrienol, gamma (mg)	0.0415
Alanine (g)	0.0473
Glutamic acid (g)	0.1590
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0112
Carotene, alpha (g)	199.4560
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0742
Folate, DFE (g)	13.5170
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0112
Fiber, total dietary (g)	7.2117
Tryptophan (g)	0.0063
Threonine (g)	0.0325
Fatty acids, total polyunsaturated 18:1 c (g)	6.2588
Manganese, Mn (mg)	0.8165
Protein (g)	50.4877
Cryptoxanthin, beta (g)	356.9360
Fatty acids, total saturated 18:1 undifferentiated (g)	6.3264
Betaine (mg)	0.5343
Phosphorus, P (mg)	627.4890
Tocopherol, gamma (mg)	1.4342

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> South American >> Argentine
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Make the rub: in a bowl, combine the rub ingredients. | 2. Trim the ribs of any excess fat; press the rub into the meat, cover with plastic wrap, and refrigerate 8-12 hours. | 3. Let ribs stand at room temperature for 20-30 minutes before grilling. | 4. Sear over direct medium heat until evenly browned, about 10 minutes, turning once halfway through searing time. | 5. Transfer to a heavy-gauge aluminum pan large enough to hold the ribs in one layer; if necessary, cut ribs into smaller sections. | 6. Make the sauce: in a saucepan, whisk together the sauce ingredients; bring to a boil over high heat. | 7. Pour the sauce over the ribs and tightly cover with aluminum foil. | 8. Grill the ribs over indirect medium heat until very tender, 1 ½ to 2 hours, turning once halfway through grilling time. | 9. Remove the ribs from the pan and cut into one-or two-rib pieces. | 10. Skim off any fat from the sauce and season with salt and pepper; serve the ribs hot with the sauce on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
marjoram	2	teaspoons	dried	3.252	0.7267	0.1519	0.0845
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
garlic	1	teaspoon	granulated	4.172	0.9257	0.1781	0.013999999999999999
brown sugar	1	teaspoon		11.4	2.9427	0.0036	0.0
kosher salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
beef baby back rib rack	2			-	-	-	-
barbecue sauce	1 1/2	1/2		627.48	69.9939	49.2647	16.5087
cabernet sauvignon wine	1	cup		-	-	-	-
kosher salt				-	-	-	-
black pepper			ground	5.773	1.4708	0.239	0.075

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

Cooking in progress....

Beef Ribs With Cabernet Sauce