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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle the short ribs with half each of the salt and pepper. | 2. In a shallow Dutch oven, heat half of the oil over medium-high heat and brown the short ribs. | 3. Transfer to a plate and drain the fat from the pan. | 4. Heat the remaining oil in the pan over medium heat. | 5. Cook the onions, carrots, celery, garlic, thyme, bay leaves and remaining salt and pepper, stirring occasionally, until the vegetables are softened, about 6 minutes. | 6. Stir in the broth, wine and tomatoes and bring to a boil. | 7. Return the short ribs to the pan. | 8. Reduce the heat, cover and simmer until tender, 2 to 2-1/2 hours. | 9. Transfer the ribs to a plate. | 10. Bring the sauce to a boil and boil until reduced to about 5 cups, 12 minutes. | 11. Meanwhile, remove the meat from the ribs. | 12. Dice the meat and return it to the pan. | 13. Stir in the parsley and simmer until heated through, about 3 minutes. | 14. Discard the bay leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rib	2	lb		2485.728	0.0	158.8507	200.21900000000002
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
onion	2		diced	128.0	29.888	3.52	0.32
carrot	2		peeled diced	104.96	24.5248	2.3808	0.6144
celery rib	2		diced	-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
thyme	1 1/2	1/2	dried	1.212	0.2934	0.0667	0.0202
bay leaf	2			-	-	-	-
beef broth	4	cups		67.2	0.384	10.944	2.112
red wine	1 1/3	1/3		-	-	-	-
plum tomato	6		chopped	-	-	-	-
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237

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