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Ingredientes
- 5 lb lean beef short ribs cut into 3-4-inch pcs
- 1 tsp salt plus salt to taste
- 1/2 tsp freshly grnd pepper
- 2 Tbsp. vegetable oil
- 2 x onions thickly sliced crosswise into rings
- 2 x carrots peeled and sliced
- 4 x cloves garlic coarsely minced
- 2 c. tomato sauce
- 1 c. purchased barbecue sauce
- 1 c. beef broth
Direcciones
- Preheat an oven to 325 F. Sprinkle ribs with salt and pepper. Heat the oil in a heavy large pot over medium-high heat. Add in the ribs and brown proportionately on all sides, about 5 min. Transfer the ribs to paper towels to drain briefly.
- Add in onions to the same pot and saute/fry over medium-high heat, till browned, about 5 min. Add in the carrots and saute/fry till crisp-tender, about 5 min longer. Add in the garlic and saute/fry for 1 minute. Stir in the tomato sauce, barbecue sauce and beef broth. Reduce the heat to medium-low and simmer for 1 minute to blend the flavors. Add in the ribs to the sauce.
- Bake till the meat is very tender, turning ribs occasionally, about 2 1/2 hrs. Season to taste with salt and pepper. Place on hot plates and serve immediately.
- NOTES : Beef short ribs are a highly flavorful cut, and slow cooking makes the meat so tender it almost falls off the bone. Parboiling the meat before cooking reduces the fat while retaining flavor. Serve with thick pcs of corn bread or possibly a generous helping of candied yams.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 495g | |
| Recipe makes 6 servings | |
| Calories 1270 | |
| Calories from Fat 952 | 75% |
| Total Fat 105.74g | 132% |
| Saturated Fat 44.05g | 176% |
| Trans Fat 0.12g | |
| Cholesterol 238mg | 79% |
| Sodium 1106mg | 46% |
| Potassium 1118mg | 32% |
| Total Carbs 31.5g | 8% |
| Dietary Fiber 2.4g | 8% |
| Sugars 5.75g | 4% |
| Protein 46.39g | 74% |
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