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Nutrition Facts
Serving Size 292 g
(Approx. 6 Servings)
Amount Per Serving
Calories 620 Calories From Fat 280
% Daily Value*
Total Fat 31 g 48%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 140 mg 47%
Sodium 880 mg 37%
Total Carbohydrate 25 g 8%
Dietary Fiber 1 g 4%
Sugars 14 g
Protein 48 g
Vitamin A 4% Iron 30%
Vitamin C 10% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Braised Balsamic Short Ribs
Prep Time
20 minutes
Cook Time
8 hours
Total Time
8 h 20 m
6  People


Recipe makes 6 Servings

1 1/2 Tbsp grapeseed oil
1 1/4 cup(s) all purpose flour
1 Tsp kosher salt
1 Tsp black pepper
2 1/2 Lb bone-in beef short ribs
1 medium shallot, minced
1 Tbsp fresh garlic, minced
1 cup(s) fennel, medium dice
1 cup(s) organic beef stock
1 cup(s) Barefoot Cabernet Sauvignon
3/4 cup(s) H-E-B Pepper Toppers Jalapeno Sweet Balsamic Reduction
2 sprigs of fresh thyme
2 bay leaves
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Place a non-stick skillet over medium and add oil. While oil is heating place flour, salt, and pepper into shallow dish and mix to combine.
Dredge each rib in flour mixture and place in pan to sear on all sides. (Sear ribs 1 - 2 minutes per side or until caramelized). Remove ribs from pan and place directly into crock pot.
Add shallots, garlic and fennel, sauté in remaining pan fat 2 minutes before adding beef stock and wine. Bring wine and beef stock to a simmer then add in pepper toppers, thyme and bay leaves. Bring to a simmer and pour mixture over seared ribs in crock pot.
Cover pot and let ribs cook 8 hours on lowest heat setting. Meat should be falling off bone and very tender. Serve over pasta, polenta or rice and season meat with more salt and pepper as needed.


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