Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1073
Calories
50g
Protein
40g
Fat
122g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 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 lb. beef short ribs
- Salt and freshly ground pepper, to taste
- 1/2 cup all-purpose flour
- 3 oz. pancetta, cut into 1/2-inch pieces
- 2 Tbs. olive oil
- 1 yellow onion, diced
- 1 carrot, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, chopped
- 1 1/2 Tbs. tomato paste
- 1 bottle (750ml) Barolo or other full-bodied red wine
- 1 Tbs. veal or beef demi-glace
- 1 fresh rosemary sprig
- 1-inch piece Parmigiano-Reggiano cheese rind
- Polenta for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes