Red Wine-Braised Short Ribs with Vegetables Recipe

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Red Wine-Braised Short Ribs with Vegetables
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Ingredients
12
Count
Nutrition
1243
Calories
Total time
210
Minutes
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Ingredients:

Directions:

  1. Boil wine, broth, and thyme in a 6- to 7-quart wide heavy pot until reduced to about 5 cups, about 30 minutes, then pour through a fine sieve into a heatproof bowl.
  2. Cook whole shallots in oil in cleaned pot over moderate heat, stirring frequently, until golden, about 6 minutes. Add garlic cloves and cook, stirring frequently, until garlic is golden and shallots are golden brown, about 2 minutes. Transfer with a slotted spoon to a plate, reserving fat in pot.
  3. Pat ribs dry and season well with salt and pepper. Heat fat in pot over high heat, then sear ribs in 3 batches until browned on all sides, about 4 minutes per batch, transferring with tongs to a bowl. Pour off any fat in pan.
  4. Return ribs, shallots, garlic, and reduced wine to pot with jelly and salt to taste, then simmer, covered, without stirring, 1 3/4 hours.
  5. After meat has been simmering 1 1/4 hours, peel carrots, then cut carrots and zucchini diagonally into 1/2-inch-thick slices. Peel potatoes.
  6. Add potatoes and carrots to pot (don't stir) and simmer, covered, until ribs are tender and potatoes and carrots are just tender, about 30 minutes.
  7. Add zucchini to pot (don't stir) and simmer, covered, until just tender, about 6 minutes.
  8. Transfer meat and vegetables with a slotted spoon to a large serving dish. Discard any loose bones and keep meat and vegetables warm, covered.
  9. Skim fat from sauce and reserve 1 tablespoon fat. Stir reserved fat into flour in a small bowl to make a dry paste. Thin paste with 2 tablespoons warm sauce. Bring sauce to a boil and whisk in half of flour paste until thickened. (If necessary, whisk more paste into boiling sauce until thickened to desired consistency.) Simmer sauce, whisking occasionally, about 3 minutes. Pour over meat and vegetables.
  10. Cooks'note: •Ribs can be cooked, without zucchini, 1 day ahead. Cool in pot, uncovered, then chill, covered. Reheat in sauce, then add zucchini. Simmer, covered, until tender.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1243.07 Kcal (5204 kJ)
Calories from fat 847.48 Kcal
% Daily Value*
Total Fat 94.16g 145%
Cholesterol 229.77mg 77%
Sodium 628.58mg 26%
Potassium 2087.81mg 44%
Total Carbs 44.05g 15%
Sugars 18.49g 74%
Dietary Fiber 7.39g 30%
Protein 60.14g 120%
Vitamin C 42.2mg 70%
Vitamin A 0.8mg 25%
Iron 8.3mg 46%
Calcium 140.9mg 14%
Amount Per 100 g
Calories 154.24 Kcal (646 kJ)
Calories from fat 105.15 Kcal
% Daily Value*
Total Fat 11.68g 145%
Cholesterol 28.51mg 77%
Sodium 77.99mg 26%
Potassium 259.05mg 44%
Total Carbs 5.47g 15%
Sugars 2.29g 74%
Dietary Fiber 0.92g 30%
Protein 7.46g 120%
Vitamin C 5.2mg 70%
Vitamin A 0.1mg 25%
Iron 1mg 46%
Calcium 17.5mg 14%

* 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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Recipe Tags

Weightwatchers Points

  • 31.9
    Points
  • 34
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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