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Braised Short Ribs with Carrots and Onions Recipe

Braised Short Ribs with Carrots and Onions Recipe

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Braised Short Ribs with Carrots and Onions

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Ingredients

Count

Nutrition

219

Calories

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Ingredients:

Serving

1 cup dry white wine
3 tbsp minced garlic
2 tbsp dijon mustard
1 tsp dried crushed red pepper
18 3-to-4 inch pieces meaty beef chuck short ribs
3 3/4 cups beef stock or canned broth
2 tbsp olive oil
1 1/2 cups finely chopped carrots
1 1/2 cups finely chopped celery
1 1/2 cups finely chopped onions
5 1/4 cups chicken stock or canned low-salt broth
4 tsp chopped fresh thyme
2 bay leaves
4 tsp cornstarch
1/4 cup water
fresh thyme sprigs

Directions:

Mix wine, 1 tablespoon garlic, mustard and red pepper in large glass baking dish. Add short ribs; turn to coat. Cover and refrigerate overnight, turning occasionally.
Preheat oven to 500°F. Using tongs, transfer short ribs to large roasting pan; reserve marinade. Sprinkle short ribs with salt and pepper. Roast until brown, turning once, about 30 minutes. Transfer short ribs to large bowl. Place roasting pan over 2 burners. Heat over medium-high heat. Add 1 cup beef stock to pan and bring to boil, scraping up any browned bits. Pour pan juices into bowl with short ribs.
Reduce oven temperature to 350°F. Heat oil in heavy large ovenproof pot over medium-high heat. Add carrots, celery, onions and 2 tablespoons garlic. Sauté until vegetables are tender, about 12 minutes. Add short ribs and pan juices, reserved marinade, 2 3/4 cups beef stock, chicken stock, thyme and bay leaves. Bring to boil. Cover pot and place in oven. Bake until ribs are tender, about 2 hours.
Using tongs, transfer short ribs to large bowl. Boil cooking liquid until reduced to thin sauce consistency, about 25 minutes. Strain liquid; discard solids and return liquid to pot. Dissolve cornstarch in 1/4 cup water. Whisk into cooking liquid. Boil until sauce thickens and coats spoon, stirring constantly, about 2 minutes. Season with pepper. Return ribs to pot. Simmer until heated through, 3 minutes. Transfer to platter. Garnish with thyme.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	218.87 Kcal (916 kJ)
Calories from fat	63.21 Kcal
		% Daily Value*
Total Fat	7.02g	11%
Cholesterol	6.3mg	2%
Sodium	701.08mg	29%
Potassium	780.67mg	17%
Total Carbs	22.08g	7%
Sugars	9.91g	40%
Dietary Fiber	2.61g	10%
Protein	10.77g	22%
Vitamin C	8.4mg	14%
Vitamin A	0.3mg	11%
Iron	0.3mg	2%
Calcium	65.8mg	7%

Amount Per 100 g
Calories	41.85 Kcal (175 kJ)
Calories from fat	12.09 Kcal
		% Daily Value*
Total Fat	1.34g	11%
Cholesterol	1.2mg	2%
Sodium	134.04mg	29%
Potassium	149.26mg	17%
Total Carbs	4.22g	7%
Sugars	1.89g	40%
Dietary Fiber	0.5g	10%
Protein	2.06g	22%
Vitamin C	1.6mg	14%
Vitamin A	0.1mg	11%
Iron	0.1mg	2%
Calcium	12.6mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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