Miso-Glazed Beef Short Ribs with Green Onion, Romaine Lettuce and Water Chestnut
- Beef short ribs258 g452 kcal
- Beef tallow31 g280 kcal
- Bouillon cube2 piece88 kcal
- Dill1 bunch13 kcal
- Dried oregano2 g5 kcal
- Green onion1 bunch29 kcal
- Romaine lettuce1 head51 kcal
- Sea salt7 g0 kcal
- Spelt65 g220 kcal
- Tomato paste241 ml198 kcal
- Water chestnut183 g178 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Basque-inspired comfort food: tender beef short ribs paired with green onion, romaine lettuce and water chestnut and spelt, finished with dill and a hit of bouillon cube and dried oregano. 1. Pat the beef short ribs dry and season with sea salt, bouillon cube and dried oregano. 2. Heat beef tallow in a heavy pan and pan-fry the beef short ribs until it develops a deep golden crust, about 20 minutes. 3. Add green onion, romaine lettuce and water chestnut to the pan and cook until just tender, stirring in dill for fragrance. 4. Cook the spelt separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of tomato paste before serving hot.