Lemon-Herb Beef Short Ribs and Kidney Beans Bowl
- Allspice7 g18 kcal
- Avocado2 piece640 kcal
- Beef short ribs197 g345 kcal
- Borage1 bunch6 kcal
- Broccoli3 piece357 kcal
- Dried dill weed4 g10 kcal
- Fresh bay leaf1 piece1 kcal
- Kidney beans138 g465 kcal
- Leek3 piece183 kcal
- Manchego cheese57 g241 kcal
- Margarine22 g158 kcal
- Mustard190 ml114 kcal
- Sea salt7 g0 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Alpine-inspired comfort food: tender beef short ribs paired with broccoli, leek and avocado and kidney beans, finished with borage and fresh bay leaf and a hit of allspice and dried dill weed. 1. Pat the beef short ribs dry and season with sea salt, allspice and dried dill weed. 2. Heat margarine in a heavy pan and braise the beef short ribs until it develops a deep golden crust, about 13 minutes. 3. Add broccoli, leek and avocado to the pan and cook until just tender, stirring in borage and fresh bay leaf for fragrance. 4. Cook the kidney beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of mustard and a scattering of manchego cheese before serving hot.