Beef Short Ribs Recipe Video
Ingredients
| Beef short ribs | 2 Medium | |
| Carrots | 1 Cup (16 tbs) | |
| Celery | 1 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), diced | |
| Thyme sprigs | 2 Medium | |
| Garlic cloves | 6 Medium | |
| Syrah wine | 1 Bottle (1 l) | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Pinch | |
| Capellini onions | 1 Cup (16 tbs) | |
| Olive oil | 1 Cup (16 tbs) | |
| Hedge hog mushrooms | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 2454 Calories from Fat 1664
% Daily Value*
Total Fat 187 g287.4%
Saturated Fat 49.1 g245.7%
Trans Fat 0 g
Cholesterol 163.8 mg54.6%
Sodium 1206.9 mg50.3%
Total Carbohydrates 57 g19.1%
Dietary Fiber 10.3 g41.1%
Sugars 11 g
Protein 52 g103.1%
Vitamin A 221.2% Vitamin C 57.1%
Calcium 30.1% Iron 41.9%
*Based on a 2000 Calorie diet
Directions
1. In a bowl place the beef along with carrots, celery, onion, thyme and garlic, immerse with Syrah wine and leave overnight.
2. The next day separate them, save the wine and cook everything except the beef in a pan with 2 tablespoons oil.
3. Skin the beef, season with salt and pepper and chop a little amount of beef into fine small dices.
4. In a pan slowly sear chopped beef along with capalleini onions until browned.
5. Remove and cook hedge hot mushrooms with the oil remaining in the pan.
6. Add the beef, the red wine in which the beef has marinated and chicken stock and cook until the liquid is reduced by half.
SERVING
7. On a serving plate place the cooked beef, spoon over the cooked sauce and top with the onions and mushrooms.
Chef
