Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium sauce pan reduce the quart of beef stock to about 1 1/2 cups and set aside. | 2. Season the short ribs with salt and pepper, and then dredge in flour until well coated. | 3. Heat the olive oil in a large skillet over medium-high heat. | 4. Cook the dredged ribs until browned on each side, about 5 minutes per side. | 5. When browned on both sides, remove the ribs from the skillet and set aside. Reserve pan drippings for later. | 6. To a slow cooker, add the onion as a bed, then add seared short ribs. Add any juice or drippings reserved from the pan. | 7. Add the stout beer, reduced beef stock, smashed garlic cloves, bay leaf, butter, salt and fresh cracked pepper. | 8. Place the lid on the slow cooker and set to low. | 9. Cook for approximately 8 hours or until tender. When done strain off the grease before removing the ribs to a platter, then thicken the sauce with a cornstarch slurry. | 10. Serve over egg noodles or rice and top with sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rib	3 -4	lb		0.0	0.0	0.0	0.0
kosher salt	1	teaspoon		302.6	0.0	67.32	1.7
black pepper	2	teaspoons	ground	11.546	2.9417	0.4779	0.15
purpose flour	1	cup		302.6	0.0	67.32	1.7
extra virgin olive oil	2	tablespoons		302.6	0.0	67.32	1.7
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	2		sliced	128.0	29.888	3.52	0.32
garlic clove	5		smashed	302.6	0.0	67.32	1.7
stout beer	12	ounces		302.6	0.0	67.32	1.7
beef stock	1	quart		-	-	-	-
bay leaf	1			-	-	-	-
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
water	2	tablespoons		0.0	0.0	0.0	0.0

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