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Barbecued Short Ribs of Beef - Tira de Asado (Daisy Martinez) Recipe

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Barbecued Short Ribs of Beef - Tira de Asado (Daisy Martinez)
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Ingredients
11
Count
Nutrition
794
Calories
Total time
20
Minutes
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Ingredients:

Directions:

  1. Trim any surface fat from the ribs. Rub all surfaces of the meat generously with salt and pepper. Put the ribs into a large baking dish that fits them all in a single layer. Drizzle the vinegar over the ribs and turn them over so they have vinegar on both sides. Let the ribs marinate, turning them occasionally at room temperature for up to 1 hour or in the refrigerator for up to 4 hours. (This longer marinating time may make the surface of the ribs turns grayish-white in spots. That is fine and the discoloration will disappear when they are grilled.)
  2. Heat a gas grill to medium-high or build a strong charcoal fire.
  3. Grill the ribs, turning them once, until well browned, even charred here and there, about 6 minutes per side. The ribs should be just a touch rarer than medium-anything less and they will be very chewy. Let them rest 4 to 5 minutes before serving.
  4. Tomatillo Salsa:
  5. This is a standard Mexican salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they're cooked.) Tomatillo salsa is a natural with the flavors of grilled meat, but it is a great do-ahead, have-on-hand salsa to freshen up anything off the grill or out of a skillet.
  6. Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
  7. Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.
  8. Yield: about 4 cups
  9. Prep Time: 15 minutes
  10. Cook Time: 25 minutes
  11. Ease of preparation: easy
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 794.15 Kcal (3325 kJ)
Calories from fat 617.44 Kcal
% Daily Value*
Total Fat 68.6g 106%
Cholesterol 172.33mg 57%
Sodium 125.23mg 5%
Potassium 706mg 15%
Total Carbs 7.84g 3%
Sugars 3.67g 15%
Dietary Fiber 1.31g 5%
Protein 37.82g 76%
Vitamin C 9.5mg 16%
Iron 5.2mg 29%
Calcium 28.2mg 3%
Amount Per 100 g
Calories 236.34 Kcal (990 kJ)
Calories from fat 183.75 Kcal
% Daily Value*
Total Fat 20.42g 106%
Cholesterol 51.29mg 57%
Sodium 37.27mg 5%
Potassium 210.11mg 15%
Total Carbs 2.33g 3%
Sugars 1.09g 15%
Dietary Fiber 0.39g 5%
Protein 11.25g 76%
Vitamin C 2.8mg 16%
Iron 1.5mg 29%
Calcium 8.4mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.3
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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