Pampas Churrascaria Beef Short Ribs
Short ribs marinated in a vinegar-onion blend and spit-roasted.
Yield: 24 servings
| Marinade: | |
1. Combine onion, vinegar, garlic, salt and black pepper; mix well. Reserve. | | Spanish onions, chopped | 3 large | | Red wine vinegar | 1 1/2 cups | | Garlic, minced | 1/4 cup | | Coarse salt | 3 tablespoons | | Black pepper, freshly ground | 3 tablespoons | | | |
2. Pour marinade over ribs, turning to coat. Cover and refrigerate 12 to 24 hours, turning occasionally.
3. Remove ribs from marinade; discard marinade. Place ribs on spit and rotisserie; or place ribs on grid. Cook, over low coals 12 to 15 minutes per pound, turning every 5 to 6 minutes. | | Beef Short Plate, Short Ribs, trimmed, cut into 1 pound pieces (IMPS/NAMP 123A) | 18 pounds |
Nutrition information per serving: 383 calories; 23 g fat(10 g saturated fat; 10 g monounsaturated fat); 119 mg cholesterol; 435 mg sodium; 1 g carbohydrate; 0.2 g fiber; 39 g protein; 8.4 mg niacin; 0.4 mg vitamin B6; 4.4 mg vitamin B12; 4.4 mg iron; 28.4 mg selenium; 10.0 mg zinc; 150.2 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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