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Ingredients
US|METRIC
6 SERVINGS
- olive oil
- 1 piece boneless short ribs (Angus Beef, 3lbs cut into 2” chunks)
- kosher salt
- freshly ground black pepper
- 3 medium carrots (1 cut in half lengthwise, 2 chopped into ½-inch slices divided use)
- 1 medium yellow onion (diced)
- 3 cloves garlic (chopped)
- 2 Tbsp. tomato paste
- 1 Tbsp. anchovy paste
- 1/2 cup cognac (or Armagnac, optional)
- 1 container veal demi glace
- 1 btl. dry red wine (750ml, we used Pinot Noir)
- 3 cups beef stock
- 1 bouquet garni
- 2 sprigs thyme
- 1 bay leaf
- 3 Tbsp. unsalted butter (softened)
- 3 Tbsp. flour
- 5 oz. ventrèche
- 1/4 inch lardons
- 1 pkg. mushrooms (Organic Chef’s Mix, trimmed and coarsely chopped)
- 1/2 cup chopped parsley
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories200Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium600mg25% |
| Potassium570mg16% |
| Protein5g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber2g8% |
| Sugars5g |
| Vitamin A120% |
| Vitamin C20% |
| Calcium4% |
| Iron8% |
* 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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