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Braised Beef Short Ribs and Root Vegetables over Egg Noodles (Emeril Lagasse) Recipe

Braised Beef Short Ribs and Root Vegetables over Egg Noodles (Emeril Lagasse) Recipe

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Braised Beef Short Ribs and Root Vegetables over Egg Noodles (Emeril Lagasse)

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Ingredients

Count

Nutrition

1809

Calories

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Ingredients:

Serving

2 racks beef short ribs (4 to 5 lb), cut into individual ribs
2 tbsp essence , recipe follows
1/4 cup vegetable oil
1 1/2 cups chopped yellow onions
1 stalk celery, trimmed and chopped
1 carrot, peeled and chopped
1 1/2 tbsp minced garlic
3/4 tsp salt
1/2 tsp red pepper flakes
1/2 tsp ground black pepper
2 tbsp tomato paste
2 bay leaves
2 tsp chopped fresh rosemary leaves
2 sprigs fresh thyme
1 cup ruby port
2 cups dry red wine
4 cups veal or beef stock
1 lb butternut or acorn squash, peeled , fibers removed, and cubed
2 parsnips, peeled, cut into 1-inch chunks
2 carrots, peeled, cut into 1-inch chunks
1 large sweet potato, peeled, cut into 1-inch chunks
12 oz egg noodles , cooked al dente, accompaniment
1/4 cup chopped green onions, garnish
1/4 cup chopped parsley, garnish

Directions:

Season the ribs with the Essence on both sides. In a Dutch oven or large, heavy covered pot, heat the oil over medium-high heat.
Add the ribs in batches to prevent crowding and sear on all sides. Remove with tongs to a plate. Add the onions, celery and carrots to the fat remaining in the pan, and cook, stirring, until soft and starting to caramelize, about 7 minutes. Add the garlic, salt, red pepper, and black pepper, and cook for 30 seconds. Add the tomato paste, bay leaves, rosemary, and thyme, and cook for 2 minutes. Add the Port and red wine, bring to a boil, stirring to deglaze the pan and cook until reduced by 1/2.
Add the ribs and stock and return to a boil. Reduce the heat to a gentle simmer, cover, and simmer until the meat is tender, 1 1/2 to 2 hours. (During cooking, make sure that there is at least 1-inch of liquid in the pot; add more stock or water as necessary to cover.)
Add the root vegetables and cook until they are tender and the meat easily falls from the bones, another 40 minutes to 1 hour. Remove from the heat.
Transfer the ribs and meat to a large bowl and cover to keep warm. Skim any fat from the surface. Bring the sauce to a boil and cook until thickened, 10 to 15 minutes. Remove from the heat and discard the bay leaves.
To serve, arrange the egg noodles in the middle of a large platter. Place the ribs on top and spoon the sauce over the meat. Garnish with green onions and parsley and serve immediately.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1809.02 Kcal (7574 kJ)
Calories from fat	918.16 Kcal
		% Daily Value*
Total Fat	102.02g	157%
Cholesterol	265.83mg	89%
Sodium	740.7mg	31%
Potassium	2050.41mg	44%
Total Carbs	96.3g	32%
Sugars	8.12g	32%
Dietary Fiber	12.35g	49%
Protein	87.67g	175%
Vitamin C	16.8mg	28%
Vitamin A	0.8mg	26%
Iron	11.3mg	63%
Calcium	192.7mg	19%

Amount Per 100 g
Calories	134.15 Kcal (562 kJ)
Calories from fat	68.09 Kcal
		% Daily Value*
Total Fat	7.57g	157%
Cholesterol	19.71mg	89%
Sodium	54.93mg	31%
Potassium	152.05mg	44%
Total Carbs	7.14g	32%
Sugars	0.6g	32%
Dietary Fiber	0.92g	49%
Protein	6.5g	175%
Vitamin C	1.2mg	28%
Vitamin A	0.1mg	26%
Iron	0.8mg	63%
Calcium	14.3mg	19%

* 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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