Short Ribs with Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,794 cal. | (133 %) | ||
| Protein | 94 g | (96 %) | ||
| Fat | 249 g | (215 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 15.4 μg | (26 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 44.6 mg | (372 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 4.6 mg | (77 %) | ||
| Biotin | 30.1 μg | (67 %) | ||
| Vitamin B₁₂ | 9.5 μg | (317 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 2,179 mg | (54 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 103 g | |||
| Uric acid | 498 mg | |||
| Cholesterol | 420 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 ½ kilograms Spare rib
- salt
- peppers
- 2 Tbsps vegetable oil
- 4 onions
- 2 garlic cloves
- 6 Tomatoes
- 1 Tbsp Tomato paste
- 250 milliliters Red wine
- 500 milliliters Beef broth
- 800 grams starchy potatoes
- 150 milliliters milk
- 2 Tbsps butter
- Nutmeg
- thyme (for garnish)
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the ribs, pat dry and cut into pieces. Season with salt and pepper. Heat the oil in a roasting pan and saute until brown on both sides. Peel the onions and garlic. Cut the onion into strips and chop the garlic. Remove the meat from the pan and set aside. Saute the onions and garlic in the roasting pan. Rinse the tomatoes, trim the stalks and cut into pieces. Stir the tomato paste into the onions and deglaze with the red wine and broth. Add tomatoes, cover and simmer 2.5 hours. Remove the cover and simmer about 30 minutes longer.
Peel, rinse cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes, until tender. Drain and let some steam evaporate. Warm the milk. Add the hot milk and butter to the potatoes and mash. Season with salt and nutmeg.
Spread the mashed potatoes on a serving plate. Arrange the ribs on top, drizzle with sauce and serve garnished with thyme.
