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Pampas Churrascaria Beef Short Ribs
RecipeBeef Cuts
Pampas Churrascaria Beef Short Ribs
Short ribs marinated in a vinegar-onion blend and spit-roasted.
Yield: 24 servings
1. Combine onion, vinegar, garlic, salt and black pepper; mix well. Reserve.
Spanish onions, chopped3 large
Red wine vinegar1 1/2 cups
Garlic, minced1/4 cup
Coarse salt3 tablespoons
Black pepper, freshly ground3 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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