Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Slow-Braised Beef Short Ribs Recipe
Oct 11, 2010 @ 5:27 PM
Posted by
Daily Value: 56%
Servings: 10
Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 1,122Daily Value: 56%
Servings: 10
Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 100g | 154% |
| Saturated | 43g | 216% |
| Carbs | 10g | 3% |
| Fiber | 1g | 5% |
| Sugars | 4g | 0% |
| Protein | 43g | 85% |
| Cholesterol | 210mg | 70% |
| Sodium | 835mg | 35% |
| Calcium | 53mg | 5% |
| Magnesium | 54mg | 13% |
| Potassium | 891mg | 25% |
| Iron | 5mg | 29% |
| Zinc | 9mg | 59% |
| Vitamin A | 2469IU | 49% |
| Vitamin C | 51mg | 86% |
| Thiamin (B1) | 0mg | 17% |
| Riboflavin (B2) | 0mg | 24% |
| Niacin (B3) | 9mg | 45% |
| Vitamin B6 | 1mg | 50% |
| Folic Acid (B9) | 33µg | 8% |
| Vitamin B12 | 7µg | 116% |
| Vitamin E | 0mg | 2% |
| Vitamin K | 5µg | 6% |
| Fatty acids, total monounsaturated | 45g | 0% |
| Fatty acids, total polyunsaturated | 4g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...
Popular Recipes
Courtesy of Machine is Organic
These fork-tender short ribs from Chef Brian McBride of Washington D.C.'s Blue Duck Tavern are a beautiful centerpiece for a non-traditional Thanksgiving dinner. Any leftovers will make fantastic sandwiches the next day.
INGREDIENTS
- 6 pounds beef short ribs, on the bone
- 1 small onion, medium dice
- 2 carrots, medium dice
- 1 red pepper, medium dice
- 1 yellow pepper, medium dice
- 6 cloves garlic, peeled
- 3 plum tomatoes, halved
- 1 teaspoon ginger, peeled and sliced
- 8 fresh thyme sprigs
- 1 fresh bay leaf
- 1 pinch chile flakes
- 1 tablespoon cumin
- 4 cups chicken stock
- ¼ cup balsamic vinegar
- Salt and pepper
DIRECTIONS
Preheat the oven to 425 degrees.
Place the short ribs in a clean roasting pan that has room enough for all of the ingredients. Cover the ribs with all of the vegetables, spices and herbs. Pour the chicken stock and balsamic vinegar over them. Cover the pan tightly with foil and cook in a 425 degree oven for 30 minutes, then reduce the heat to 325 degrees and braise slowly for three hours.
Remove the pan from the oven and allow to cool slightly. Then remove the ribs and vegetables from the braising liquids and set aside in a large serving bowl and keep warm. Pour the remaining liquid into a pot [Editor’s Note: Skim off the fat before boiling] and boil until reduced by half. Taste and season as needed.
Serve the ribs and vegetables with the reduced braising liquid.
Recipe Details
Serves 6
Prep time: 1 hour & 30 minutes
Cook time: 3 hours & 30 minutes
Servings: 10
