6 Serves
251 Mins
Preheat your oven to 150°C.
In a large Dutch oven over medium heat, cook the bacon until crisp. Remove the bacon with tongs, drain on paper towels, and reserve the rendered fat in the pot.
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Vitamin E
2 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
53 µg / 400 µgCalcium
203 mg / 1,300 mgIron
15 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
501 mg / 1,250 mgPotassium
1200 mg / 4,700 mgSodium
1150 mg / 2,300 mgZinc
19 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
59 µg / 55 µgFiber
8 g / 28 gSugar
3 g / 50 gSaturated Fat
23 g / 20 gCholesterol
204 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Pat the beef short ribs dry with paper towels and season generously with sea salt and black pepper.
Add olive oil to the bacon fat in the Dutch oven. Working in batches, sear the short ribs over medium-high heat until deeply browned on all sides. Remove the seared ribs to a bowl.
Remove excess fat from the pot, leaving the browned bits. Add fresh olive oil and sauté the mushrooms until browned, then add the onions and carrots, cooking until softened.
Stir in the minced garlic and cook for one minute. Deglaze the pot with Cabernet Sauvignon, scraping the bottom to release the browned bits.
Stir in the beef stock, tomato paste, beef base, thyme, and bay leaves. Bring to a boil for three minutes.
Return the short ribs and any accumulated juices to the pot. Cover with the lid and braise in the oven for 3 hours.
Remove the ribs to a bowl. Skim the fat from the sauce, remove the bay leaves and thyme stems, then reduce the sauce on the stovetop by one-third. Stir in the crumbled bacon and return the ribs to the sauce to coat.
25
g95
g20
g
Yemeni
