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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 375 degrees. | 2. Heat oil in a roasting pan over medium heat. | 3. Season short ribs with salt and pepper. | 4. Lightly dredge in flour. Shake off any excess flour. | 5. Sear all sides of short ribs until golden brown. | 6. Add carrots, onions and celery to roasting pan and sauté until tender, about 2 minutes. | 7. Deglaze pan with red wine. | 8. Add the bay leaves, beef stock and peppercorns. | 9. Cover roasting pan with aluminum foil and bake until ribs are knife-tender, about 2 1/2 hours. | 10. While cooking, in a medium bowl, mix together all the mustard, honey, white wine, garlic and basil. This is the glaze that will be used later. | 11. Once cooked, remove short ribs from liquid and set aside to cool. Cut and trim short ribs to desired size. | 12. Heat a gas or charcoal grill to medium heat. | 13. Brush short ribs well with the glaze and grill briefly to set the glaze. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	1/2	cup		963.56	0.0	0.0	109.0
beef rib fine	4		boneless	-	-	-	-
salt pepper				-	-	-	-
flour	1	cup		578.28	126.6054	9.401	2.2436
carrot	3		chopped	157.44	36.7872	3.5712	0.9216
onion	2		chopped	120.0	28.02	3.3	0.3
celery rib	1		chopped	-	-	-	-
red wine	1	cup		-	-	-	-
bay leaf	3			-	-	-	-
beef stock	2	quarts		-	-	-	-
black peppercorn	10			-	-	-	-
grain mustard	1	cup		-	-	-	-
honey	1/2	cup		-	-	-	-
white wine	1/2	cup		-	-	-	-
garlic	1/4	cup	chopped	50.66	11.2404	2.1624	0.17
basil leaf	1	bunch	chopped	-	-	-	-

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