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:
45 g fat
7.03 g carbs, 0.93 g fiber, 6.1 g NET CARBS
67 g protein