Who doesn’t love comfort food, particularly as the colder weather arrives? Light a fire and treat your family to delicious tender short ribs in a rich sauce, served over mashed potatoes or pasta. Cook time is about
2 ½ hours, enough time to enjoy a football game. Short ribs are a cut of beef taken from the brisket, chuck, plate or rib areas of cattle. A no carb alternative loaded with taste but also with fat, cholesterol, protein and calories. It’s a popular menu item and a once in a while treat to enjoy.
Ingredients:
· 8 whole beef short ribs
· 3 tblsp of olive oil
· 3 carrots – chopped
· 1 cup of red wine
· 2 cups of low-sodium beef broth
· 2 tblsp of tomato paste
· 1 yellow onion
· ¼ cup of flour
· 2 sprigs of rosemary and thyme
Directions:
· In a dutch oven (Le Creuset) or oven safe pot with a lid, heat one tblsp of oil over medium heat. Add onion & carrots and stir for 2-3 minutes. Remove veggies.
· Season flour with salt and pepper and dredge ribs in flour on all sides. Add 2 tblsp of olive oil and on medium heat brown ribs for 45 seconds on all sides.
Remove to a plate.
· Add wine to the pan, scrape the bottom, bring to a boil and cook for 2 minutes. Add beef broth, salt and pepper as desired.
· Add ribs, veggies and sprigs of thyme and rosemary.
· Cover pan with lid and place in the oven at 350 degrees for 2 hours, then reduce heat to 325 degrees for 30 minutes. Ribs should be tender and fall off the bone.
· Skim off any excess fat that has risen.
· Serve ribs over mashed potatoes and top with some gravy.
This recipe can be cooked in a slow cooker for about 6-8 hrs.
Let’s Go Giants, Let’s Go Jets, Enjoy Yummy Short Ribs!!!
Comments