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Cabernet Braised Short Ribs With Parsnip-turnip Puree
HALLMARK CHANNEL21Ingredients
83Minutes
2110Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. beef short ribs (bone-in grass-fed, cut crosswise into 4-inch pieces)
- sea salt
- freshly ground black pepper
- 2 Tbsp. chopped fresh thyme
- 2 Tbsp. fresh rosemary (chopped)
- 2 Tbsp. extra virgin olive oil (or grass-fed ghee, clarified butter)
- 2 carrots (peeled and sliced into thick rounds)
- 2 celery (ribs, cut into thick slices)
- 1/2 cup leeks (chopped, white and green tender parts)
- 3 cloves garlic (minced)
- 750 mL cabernet sauvignon
- 2 cups bone broth (beef)
- 2 Tbsp. tomato paste
- 1 bay leaf
- fresh flat leaf parsley (Chopped, for garnish, optional)
- 8 oz. parsnips (peeled and cubed)
- 4 oz. turnips (peeled and cubed)
- 1/4 cup bone broth (chicken)
- 2 Tbsp. ghee (grass-fed, clarified butter)
- 1/2 tsp. fine sea salt
- 1/4 tsp. freshly ground black pepper
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NutritionView More
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2110Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories2110Calories from Fat1580 |
% DAILY VALUE |
Total Fat175g269% |
Saturated Fat74g370% |
Trans Fat |
Cholesterol345mg115% |
Sodium850mg35% |
Potassium1650mg47% |
Protein66g |
Calories from Fat1580 |
% DAILY VALUE |
Total Carbohydrate26g9% |
Dietary Fiber6g24% |
Sugars8g |
Vitamin A120% |
Vitamin C50% |
Calcium10% |
Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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