1 bottle Cabernet Sauvignon |
1/6 can |
$0.51 per fluid ounce
|
$1.27 |
2 tablespoons vegetable oil |
1 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
4 pounds short ribs, trimmed |
10 2/3 oz |
$4.29 per pound
|
$2.86 |
2 medium carrots, cut into 1/2-inch lengths |
1/3 carrots |
$1.49 per pound
|
$0.07 |
2 stalks celery, cut into 1/2-inch lengths |
1/3 stalk |
$1.99 per pound
|
$0.06 |
2 tablespoons minced garlic |
1 teaspoon |
$4.00 per pound
|
$0.03 |
6 ounces tomato paste |
1 oz |
$1.29 per 6 ounces
|
$0.21 |
4 sprigs fresh thyme |
2 teaspoons |
$1.99 per cup
|
$0.08 |
1 quart unsalted beef stock |
1/6 quart |
$1.29 per 14 1/2 ounces
|
$0.50 |
2 potatoes, cut into 1-inch chunks |
1/3 potatoes |
$0.50 per pound
|
$0.08 |
2 tablespoons cornstarch (optional, for thickening sauce) |
1 teaspoon |
$2.89 per 16 ounces
|
$0.02 |
2 tablespoons water |
1 teaspoon |
n/a
|
|
Total per Serving |
$5.19 |
Total Recipe |
$31.15 |