Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
640
Calories
34g
Protein
29g
Fat
56g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pounds English-cut shortribs
- Salt
- Freshly-ground black pepper
- ¼ cup Worcestershire sauce
- 2 cups red wine
- 3 tbsp tomato paste
- 1 large onion , diced
- 1 tbsp smoked paprika
- 1½ pounds red potatoes , quartered but left unpeeled
- 2 tbsp olive oil , divided
- ¼ cup beef broth
- 2 tbsp finely-chopped fresh rosemary
Directions
1
Heat a 6-quart Dutch oven over medium high heat. Add oil and heat for one more minute.
2
Season shortribs with salt and freshly ground black pepper. Add to Dutch oven and cook until deeply browned on all sides. Remove and keep warm.
3
Add remaining oil and onion and sauté until lightly browned at the edges. Add potatoes, shortribs, and remaining ingredients except rosemary.
4
Place in a cold oven then turn oven to 250°F and bake for 5½ hours.
5
Remove and skim fat. Serve sprinkled with rosemary.
Recipe sourced from
wikibooks