Short Ribs Wrapped in Fig Leaves with Mission Fig Black Mole recipes

Short Ribs Wrapped in Fig Leaves with Mission Fig Black Mole recipes
22 Ingredients
  • short rib
  • 4 bone-in beef short ribs*, 3/4 to 1 lb. each
  • 1 large onion, coarsely chopped
  • 2 garlic cloves, smashed
  • 1 large bunch fresh thyme sprigs
  • 4 rosemary sprigs (7 to 8 in. each)
  • 2 dried bay leaves
  • 1 teaspoon kosher salt
  • 4 to 8 large fresh fig leaves, stems trimmed, rinsed; or use 4 (12- by 12-in.) pieces thawed frozen banana leaves*
  • mission figs
  • 1 cup Cabernet Sauvignon
  • About 2 tbsp. balsamic vinegar
  • 8 dried Mission figs, stems trimmed
  • 1 cup mole sauce* (preferably Oaxacan-style mole negro); or use 1/4 cup mole paste mixed with 3/4 cup beef broth
  • 1 cup mole sauce* (preferably Oaxacan-style mole negro); or use 1/4 cup mole paste mixed with 3/4 cup beef broth
  • About 1 tbsp. molasses
  • About 1/2 cup beef broth
  • vegetable chips
  • potato chips
  • 1 1/2 teaspoons cacao nibs*
  • 2 tablespoons salted roasted pumpkin seeds (pepitas)
  • salt
Nutrition
1378
69% daily value
4 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

164% 106

Saturated

230% 46

Trans

- 0

Monounsaturated

- 48

Polyunsaturated

- 4

Carbs

17% 52

Carbs (net)

- 44

Fiber

33% 8

Sugars

- 39

Sugars, added

- 4

Protein

90% 45

Cholesterol

73% 220

Sodium

72% 1737

Calcium

16% 161

Magnesium

27% 112

Potassium

30% 1410

Iron

40% 7

Zinc

89% 10

Phosphorus

67% 470

Vitamin A

4% 33

Vitamin C

18% 16

Thiamin (B1)

30% 0

Riboflavin (B2)

40% 1

Niacin (B3)

55% 9

Vitamin B6

96% 1

Folate equivalent (total)

11% 43

Folate (food)

- 43

Folic acid

- 0

Vitamin B12

309% 7

Vitamin D

- 0

Vitamin E

2% 0

Vitamin K

8% 10
Comments
 
×