Smothered Short Ribs

Smothered Short Ribs

Short ribs are a perfect choice when you want a braised beef dish with a succulent, tender bite and lots of yummy gravy. And this version has a sauce that is every bit as satisfying as it is easy to prepare.

Yield: 4

Author: Louisiana Supper Club

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Smothered Short Ribs

Short ribs are made for smothering. Luscious, succulent, delicious. Low carb, gluten free, paleo. What's not to love?

prep time: 15 Mcook time: 3 H & 15 Mtotal time: 3 H & 30 M

ingredients:

• 5 lbs. beef short ribs
• 2 tbsp Cajun/Creole seasoning
• 1 tbsp olive oil
• 1 large onion, minced
• 3 stalks celery, minced
• 2 medium green bell peppers, minced
• 2 tbsp tomato paste
• 2 cloves garlic or shallot, minced
• 1/2 cup red wine
• 2 cups beef broth plus water
• salt, pepper and cayenne to taste
• 2 dried bay leaves

instructions:

How to cook Smothered Short Ribs

1. Preheat the oven to 300. Remove the meat from the bones and sprinkle with Cajun/Creole seasoning. Reserve the bones for broth. Heat ghee in Dutch oven over medium high heat. Without crowding pan, brown meat in batches, about 7-8 minutes, tuning meat over halfway through. Remove the browned beef and set aside.
2. Reduce the heat to medium and add diced onion. Sauté, stirring constantly for 4-5 minutes. Add celery and pepper, continuing to cook for another 5 minutes or until vegetables are soft, but not browned.
3. Add tomato paste and cook until the bright red color becomes reddish brown. Add garlic and cook for 30 seconds or until fragrant. Add reserved meat and stir. Add red wine and broth, stirring until ingredients are combined. Add enough water to nearly submerge the meat, but allowing the top of the meat to remain out of the liquid. Bring to a boil and then turn off the heat.
4. Cover and put in the oven. Cook for three hours. After an hour or so, check to see if it is bubbling vigorously, if so, lower temperature to 250 degrees F for the remainder of the cooking time.
5. Remove from oven. If desired, allow meat to cool and refrigerate.* If continuing without cooling, remove meat from cooking liquid and reserve. With a slotted spoon, remove vegetables to a bowl separate from the meat and reserve.
6. Add cooked vegetables to Dutch oven, and with an immersion blender, purée until all vegetables are smooth. Taste the gravy for seasoning, adding salt and pepper to taste. Add meat back to pot and rewarm.
7. *If refrigerating before continuing on, remove the meat and set it aside. Heat the vegetables and liquid in a Dutch oven to a simmer. With an immersion blender, puree vegetables until smooth. Add the meat to the gravy and simmer until meat is completely warmed through. Taste for seasoning and add salt and pepper, if desired.

Calories

469

Fat (grams)

30

Sat. Fat (grams)

12

Carbs (grams)

15

Fiber (grams)

3

Net carbs

12

Sugar (grams)

6

Protein (grams)

33

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