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Ingredientes
- 1 lrg white Vidalia onion
- 1 lrg carrot
- 1 x celery stalk
- 5 lb beef short ribs - (8 to 10 ribs)
- 1/2 c. minced fresh thyme
- 1/2 c. minced fresh basil
- 1 1/2 c. Dijon mustard
- 1 1/2 Tbsp. honey
- 2 tsp finely-minced fresh basil
- 1 can low-sodium beef broth - (16 ounce) Minced fresh chives for garnish Warm mashed potatoes for serving
Direcciones
- Roughly chop the onion, carrot and celery. Place them in a soup pot, along with the ribs, thyme and basil. Add in water to cover. Braise on medium heat for about 2 hrs or possibly till tender.
- Meanwhile, make the marinade by combining all ingredients and stirring well. Remove the meat from the pot and remove the meat from the bone.
- Prepare the sauce by reducing the liquid in the pot by half. Add in the low-sodium beef broth and set aside.
- Grill the meat six inches from heat source, for 1 to 2 min per side or possibly till it is nicely browned, basting occasionally with the mustard marinade.
- Garnish with minced chives. Serve with mashed potatoes and the natural sauce.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 685g | |
| Recipe makes 4 servings | |
| Calories 1722 | |
| Calories from Fat 1387 | 81% |
| Total Fat 154.09g | 193% |
| Saturated Fat 65.61g | 262% |
| Trans Fat 0.01g | |
| Cholesterol 315mg | 105% |
| Sodium 1638mg | 68% |
| Potassium 1290mg | 37% |
| Total Carbs 16.51g | 4% |
| Dietary Fiber 4.5g | 15% |
| Sugars 9.76g | 7% |
| Protein 65.66g | 105% |
