Years ago I used to buy and cook short ribs a lot. They were real cheap and ever so tasty braised in liquid. I find they are more difficult to find in the meat counters these days and fairly pricey when you do. I often forget about this tasty cut of beef when meat shopping as a result. I found some recently at my regular meat market and cooked them up in a new liquid……….diet root beer! I forget how much I love shortribs! Here’s one of my now favorite ways to prepare short ribs! And these are OK for Atkins Induction Phase. I added the carrots (shown in pic) for my hubby, who is not low-carbing as strictly as I am). This braising recipe is also good for large chunks of beef chuck, pork country style pork ribs cut into large chunks, or with chicken thighs and legs.
INGREDIENTS:
8 meaty beef short ribs or 1 lb. beef chuck roast, cut into 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 (or 1/2 tsp. 5-Spice Powder)
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 cals, 45g fat, 7.03g carbs, 0.93g fiber, 6.1g NET CARBS, 67 g protein
I have never liked rootbeer, even when I was a child. I just bought cream soda, which is a weakness of mine. I wonder if that would take the place of rootbeer in this recipe? Or even Diet Coke? I have an old brisket recipe that has Coke in it. But I haven’t made that in years. Your recipes often get me thinking, lol!
I think the Coke would sub into this OK but I don’t think the cream soda would. That vanilla taste would come through too much, I think.
You’re probably right. Root beer soda has a very distinctive taste. I shudder just thinking about it!