| 4 pounds short ribs |
1 lb |
$4.29 per pound
|
$4.29 |
| 3 tablespoons olive oil |
2 1/4 teaspoons |
$5.99 per 16 fluid ounces
|
$0.14 |
| 2 small onions, peeled, sliced |
1/2 onions |
$0.79 per pound
|
$0.06 |
| 2 carrots, peeled and coarsely chopped |
1/2 carrots |
$1.49 per pound
|
$0.10 |
| 2 celery stalks, chopped |
1/2 celery |
$1.99 per pound
|
$0.09 |
| 2 garlic cloves, peeled and chopped |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1½ cups red wine, pinot noir |
1/3 cup |
$0.35 per fluid ounce
|
$1.05 |
| 1 can diced tomatoes with juice |
1/4 can |
$2.19 per 28 ounces
|
$0.13 |
| 2 tablespoons brown sugar |
1 1/2 teaspoons |
$2.79 per 2 pounds
|
$0.02 |
| 2 tablespoons parsley, chopped |
1 1/2 teaspoons |
$1.09 per cup
|
$0.03 |
| 3 tablespoons tomato paste |
2 1/4 teaspoons |
$1.29 per 6 ounces
|
$0.09 |
| 3 cups beef stock |
3/4 cup |
$1.29 per 14 1/2 ounces
|
$0.56 |
| 1 sprig fresh sage |
3/4 teaspoon |
$1.97 per 2 ounces
|
$0.02 |
| Total per Serving |
$6.60 |
| Total Recipe |
$26.42 |
Suggestions?