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Ingredientes
- 12 x beef short ribs - (4 1/2 to 5 lbs total) trimmed
- Â Â Coarse salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. extra virgin olive oil
- 2 lrg carrots diced - (abt 1 c.)
- 1 lrg onion diced - (abt 2 c.)
- 2 sm leeks, white and light green parts thinly sliced
- 2 tsp sugar
- 2 Tbsp. flour
- 1 Tbsp. chopped garlic
- 1Â 1/2 c. Merlot
- 1Â 1/2 c. low-salt chicken broth
- 1 x bay leaf
- 1/2 tsp dry thyme
Direcciones
- Season ribs with salt and pepper. Heat oil over high heat in stove-top, oven-safe casserole large sufficient to hold ribs in single layer without crowding. When oil is warm, add in ribs in 2 batches, searing on all sides till browned, 2 to 4 min per side. Use tongs to set ribs aside on platter.
- Pour off all but 1 Tbsp. oil. Add in carrots, onion and leeks. Cook over medium heat till browned, stirring often, about 7 min. Add in sugar; stir till melted. Add in flour and garlic. Stir well. Cook 1 minute.
- Return ribs and juices to pot. Add in wine, broth, bay leaf and thyme. Bring to simmer on top of stove, pressing ribs down to keep them covered with liquid.
- Bake at 300 degrees, covered, till ribs are just tender but not falling apart (ribs will cook more when reheated), about 1 hour 15 min.
- Cold casserole on counter, then chill overnight. Skim and throw away visible fat. (Can be refrigerated 2 days.)
- To serve, reheat, covered, in 350 degree oven till just warm, about 40 min. Taste sauce and adjust seasonings. Serve warm over herbed egg noodles.
- This recipe yields 4 to 6 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 6 servings | |
| Calories 136 | |
| Calories from Fat 44 | 32% |
| Total Fat 5.03g | 6% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 37mg | 2% |
| Potassium 241mg | 7% |
| Total Carbs 10.82g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.86g | 3% |
| Protein 2.11g | 3% |
