Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
960
Calories
43g
Protein
31g
Fat
121g
Carbs
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 |
| 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 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- 4 lb. bone-in beef short ribs
- Salt and freshly ground pepper, to taste
- 2 cups all-purpose flour
- 3 Tbs. olive oil, plus more as needed
- 2 large yellow onions, chopped
- 3 large carrots, peeled and cut into 1-inch chunks
- 4 garlic cloves, chopped
- 1 bottle (750ml) full-bodied red wine
- 1 can (6 oz.) tomato paste
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 bay leaf
- 1 to 2 cups beef stock
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