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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. vegetable oil
- 4 lb. short ribs (each about 2 inches long, cut flanken style, or across the ribs)
- 3 tsp. salt (plus more for pasta water)
- 1 tsp. ground black pepper (freshly)
- 1 bay leaf (dried)
- 1 rosemary (fresh sprig)
- 5 thyme (fresh sprigs)
- 2 parsley (fresh flat-leaf sprigs)
- 4 carrots (small, cut into 1/4-inch pieces)
- 2 stalks celery (cut into 1/4-inch pieces)
- 1 onion (medium, cut into 1/4-inch pieces)
- 2 shallots (medium, cut into 1/4-inch pieces)
- 2 tsp. all-purpose flour
- 2 tsp. tomato paste
- 1/2 cup ruby port
- 2 cups red wine (such as Cabernet)
- 1/2 head garlic
- 3 1/2 cups homemade beef stock (Homemade Beef Stock)
- 1 lb. pappardelle (or other long, flat pasta)
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NutritionView More
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2230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories2230Calories from Fat1540 |
| % DAILY VALUE |
| Total Fat171g263% |
| Saturated Fat73g365% |
| Trans Fat0g |
| Cholesterol380mg127% |
| Sodium2500mg104% |
| Potassium2130mg61% |
| Protein77g |
| Calories from Fat1540 |
| % DAILY VALUE |
| Total Carbohydrate59g20% |
| Dietary Fiber3g12% |
| Sugars10g |
| Vitamin A230% |
| Vitamin C30% |
| Calcium15% |
| Iron70% |
* 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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