Photo: Lily Banse
Beef Short Ribs with Cumin-Butter Carrots
11 ingredients
Serves 4.
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For tender short ribs, cook them sous vide for 48 hours; if you prefer falling-off-the-bone tender ribs, cook them for 72 hours. Longer cook times are necessary with tougher cuts of beef like short ribs so the muscle fibers can fully break down.
Estimated Nutrition (whole recipe, rough)
514
Calories
27g
Protein
41g
Fat
9g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Carrot | 1 medium (61g) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 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
- 4 bone-in beef short ribs, each 6 to 8 inches long
- Kosher salt and coarsely ground pepper, to taste
- Olive oil or unsalted butter for searing
- 2 Tbs. unsalted butter
- 4 fresh thyme sprigs
- 1 tsp. roughly chopped peppercorns
- 2 cups beef stock or your favorite marinade
- 1 bunch baby carrots
- 2 Tbs. unsalted butter
- 1/2 Tbs. freshly ground cumin
- Kosher salt, to taste
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