Beef Short Ribs Braised in Root Beer

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Beef Short Ribs Braised in Root Beer

I used to buy and cook short ribs a lot, but they seem to be more and more difficult to find these days and fairly pricey when you do.  I often forget about this tasty cut of beef when shopping for beef.   I found some recently at my regular meat market and cooked them up.  I forget how much I love them!  Here’s one of my favorite ways to prepare short ribs and it’s OK for Induction.  I added the carrots (shown in pic) for my hubby, who is not low-carbing as strictly as I am).  This recipe is also good done with large chunks of beef chuck, pork country style ribs cut into large chunks, or with chicken thighs and legs.

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8 meaty beef short ribs or 1 lb. beef chuck roast, cut in large chunks

2 T. olive oil

1 onion, medium, cut into 1″ wedges

3 stalks celery (8″) cut into 1″ pieces

6 cloves garlic, cut into halves

¼ tsp. dried thyme or 3-4 sprigs fresh thyme

2 bay leaves

1 sprig fresh rosemary

½ tsp. cumin seed

3 c. low sodium beef broth

1 can diet root beer  (I use Hansen’s, sweetened with Splenda)

2 star anise (This is a Chinese spice……optional, but good if available) or 1/2 tsp. 5-Spice Powder is a good substitute)

Pinch black pepper

3 drops liquid sweetener

DIRECTIONS:  Preheat oven to 300º.   Season ribs with a pinch of black pepper.  In 8 qt. Dutch oven, heat olive oil.  Brown ribs on all sides in batches.  Transfer meat to a plate and pour off excess oil.  Add vegetables and spices.  Cook 3-4 minutes, scraping brown bits loose from the bottom of the pan.  Return meat to pot and add broth and root beer.  Bring to a simmer, cover tightly and place in oven.  Bake until meat is almost falling off the bones (about 2 hours). Using a slotted spoon, transfer ribs to a platter.  Skim off and discard as much fat as you can.  Boil over medium-high heat until liquid is reduced by about half.  Add meat back and spoon liquid over ribs so as to “glaze” them with the sauce.  Simmer about 5 minutes and serve.   Salt to taste at table.

These would be  great with my Chipotle “Sweet Potatoes” or a batch of well-seasoned Mashed Cauliflower.  For those not on Atkins, it’s great with steamed rice.

NUTRITIONAL INFO: Makes 4 servings, each with:

707 calories

45 g  fat

7.03 g  carbs, 0.93 g  fiber, 6.1 g  NET CARBS

67 g  protein


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