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Wine-braised Short Ribs with Parsnips, Carrots, and Artichokes Recipe
Nutrition
Cal/Serving: 1,060Daily Value: 53%
Servings: 12
High-Fiber, Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 84g | 129% |
| Saturated | 36g | 180% |
| Carbs | 29g | 10% |
| Fiber | 10g | 41% |
| Sugars | 7g | 0% |
| Protein | 38g | 76% |
| Cholesterol | 172mg | 57% |
| Sodium | 512mg | 21% |
| Calcium | 142mg | 14% |
| Magnesium | 134mg | 33% |
| Potassium | 1447mg | 41% |
| Iron | 6mg | 36% |
| Zinc | 8mg | 55% |
| Vitamin A | 5530IU | 111% |
| Vitamin C | 34mg | 56% |
| Thiamin (B1) | 0mg | 22% |
| Riboflavin (B2) | 0mg | 24% |
| Niacin (B3) | 8mg | 40% |
| Vitamin B6 | 1mg | 53% |
| Folic Acid (B9) | 138µg | 35% |
| Vitamin B12 | 6µg | 97% |
| Vitamin E | 1mg | 7% |
| Vitamin K | 79µg | 99% |
| Fatty acids, total monounsaturated | 38g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 6 medium carrots, peeled
- 3 medium parsnips, peeled
- 3 celery stalks
- 6 pounds beef short ribs*, large pieces of fat trimmed
- About 1 tsp. salt, divided
- About 1 tsp. freshly ground black pepper, divided
- 1 tablespoon olive oil
- 2 large onions, finely chopped
- About 1/2 cup chopped flat-leaf parsley, divided, plus sprigs for garnish
- 3 cups dry red wine
- 2 cups canned crushed tomatoes, preferably fire-roasted
- 1 head garlic, cloves separated and peeled
- 6 sprigs fresh rosemary, each 6 in. long
- 3 tablespoons fresh lemon juice
- 3 pounds baby artichokes
DIRECTIONS
Click here for DirectionsRecipe Details
| Servings | 12 servings |
