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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 degrees. | 2. Combine the flour, slat, and pepper and dredge the short ribs. Heat half the olive oil in a Dutch oven over medium-high heat, then sear the beef on all sides until golden brown, 3 to 4 minutes per side. Remove the beef and set aside. | 3. Add the onion and garlic and cook until brown and fragrant, about 2 minutes more. | 4. Add the stock, scraping up any bits stuck to the pan. Return the beef to the pot. Bring to a boil. Cover pot and transfer to the oven. Cook until the beef is fork-tender, 2-1/2 to 3 hours. | 5. In the last 15 minutes of cooking, heat the remaining oil in a heavy skillet over medium heat. Add the mushroons and cook until golden, 6 to 8 minutes. Toss with the parsley and season with salt and pepper. | 6. Remove the ribs to serving dishes, place the pot over high heat, and reduce the cooking liquid until slightly thickened. Serve with the mushrooms and cooking liquid. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
kosher salt	1	teaspoon		25.2167	0.0	5.61	0.1417
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
beef rib	3 1/2	lb	cut	4350.024	0.0	277.9888	350.3833
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
onion	1		diced	60.0	14.01	1.65	0.15
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
button mushroom	1		trimmed sliced	25.2167	0.0	5.61	0.1417
flat leaf parsley	6	sprigs	chopped	25.2167	0.0	5.61	0.1417

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