Directions:
- Mix all ingredients except the meat and potatoes in a 9 x 15-in. roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking.
- Preheat the oven too 400ºF. Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350ºF after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs in a reduced glaze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 396 Kcal (1658 kJ) | ||
| Calories from fat | 95.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.61g | 16% | |
|---|---|---|---|
| Cholesterol | 219.62mg | 73% | |
| Sodium | 1612.09mg | 67% | |
| Potassium | 1034.12mg | 22% | |
| Total Carbs | 9.76g | 3% | |
| Sugars | 4.25g | 17% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 56.38g | 113% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.5mg | 19% | |
| Calcium | 70.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 102.77 Kcal (430 kJ) | ||
| Calories from fat | 24.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.75g | 16% | |
|---|---|---|---|
| Cholesterol | 57mg | 73% | |
| Sodium | 418.39mg | 67% | |
| Potassium | 268.39mg | 22% | |
| Total Carbs | 2.53g | 3% | |
| Sugars | 1.1g | 17% | |
| Dietary Fiber | 0.39g | 6% | |
| Protein | 14.63g | 113% | |
| Vitamin C | 1.3mg | 8% | |
| Iron | 0.9mg | 19% | |
| Calcium | 18.2mg | 7% | |
* 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.
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