Recipe courtesy of Jesse Cool
Recipe courtesy of Jesse Cool
Show:
Cooking Live
Short Ribs with Beets
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- Total: 4 hr
- Prep: 45 min
- Cook: 3 hr 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1093
- Total Fat
- 85 g
- Saturated Fat
- 36 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 8 g
- Sugar
- 17 g
- Protein
- 41 g
- Cholesterol
- 177 mg
- Sodium
- 881 mg
- Total: 4 hr
- Prep: 45 min
- Cook: 3 hr 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1093
- Total Fat
- 85 g
- Saturated Fat
- 36 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 8 g
- Sugar
- 17 g
- Protein
- 41 g
- Cholesterol
- 177 mg
- Sodium
- 881 mg
Ingredients
Directions
- Preheat the oven to 450 degrees F.
- Season the ribs with the garam masala and a pinch of salt and pepper. Place in a large roasting pan and roast for 45 minutes, or until the meat is browned.
- Reduce the heat to 375 degrees F. Add the garlic, shallots, carrots, celery, wine, 3 cups of the broth, tomatoes (with juice), thyme, parsley, bay leaves, coriander, cloves, salt, and pepper. Roast, uncovered, for 1 1/2 hours, or until the meat is tender but not yet falling off the bone.
- Cut the beets into large wedges and add to the ribs. Spoon the sauce over the beets and ribs. Add the remaining 1-cup broth if the sauce is too thick. Roast for 1 hour, or until the beets and meat are tender.
- Using tongs or a slotted spoon, remove the ribs and beets to a serving platter.
- Remove and discard the bay leaves and any sprigs in the sauce. Working in batches if necessary, place the sauce in a food processor or blender. Puree until smooth. Pour the sauce over the ribs and beets.
