LC Char's Oven Roasted Beef Short Ribs
Jun 11, 2008 19:13:00 GMT -8
Post by barbogold on Jun 11, 2008 19:13:00 GMT -8
Low Carb Char’s Oven Roasted Beef Short Ribs
TNT Fabulous recipe
4 pounds bone-in OR 3 pounds boneless beef short ribs
Bacon fat or olive oil
Adobo seasoning powder and chile powder OR salt & pepper to taste
1 1/2 medium onions, sliced somewhat thickly
8 oz. brown mushrooms, sliced
1 tsp. beef stock paste
2 cups dry red wine
2 tablespoons good balsamic vinegar
6 cloves garlic, peeled and smashed
Herb bundle (sprigs of rosemary, oregano, and parsley, tied together with kitchen twine)
Preheat oven to 325*.
Sprinkle ribs liberally on all sides with adobo/chile powder (I like chipotle or pasilla) or salt & pepper. Brown ribs on all sides in a little bacon fat or olive oil. Put in a foil-lined roasting pan that fits the meat with some room. Brown the onion in the same pan; spread over meat. Brown the mushrooms, adding more fat if needed; spread those over the meat/onions.
Add the beef stock paste, balsamic vinegar and red wine to the skillet, and heat, stirring, until the beef stock paste is dissolved and the wine is simmering. Add the garlic cloves, stir, and pour over meat. Add the herb bundle to the roasting pan, pushing it down into the juices. Cover with heavy-duty foil and roast 3 hours.
Increase heat to 375* and remove foil; roast another 30 minutes or until the meat is getting a good brown on it and the tops are getting a bit of crispy on them.
Serve with Dreamfields pasta or roasted, mashed root veggies.
I have also made this using rehydrated dried porcini mushrooms, using some of the strained soaking liquid in place of the red wine. You could use LC beer instead of wine too, or just beef broth if you're not into alcoholic cooking!
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TNT Fabulous recipe
4 pounds bone-in OR 3 pounds boneless beef short ribs
Bacon fat or olive oil
Adobo seasoning powder and chile powder OR salt & pepper to taste
1 1/2 medium onions, sliced somewhat thickly
8 oz. brown mushrooms, sliced
1 tsp. beef stock paste
2 cups dry red wine
2 tablespoons good balsamic vinegar
6 cloves garlic, peeled and smashed
Herb bundle (sprigs of rosemary, oregano, and parsley, tied together with kitchen twine)
Preheat oven to 325*.
Sprinkle ribs liberally on all sides with adobo/chile powder (I like chipotle or pasilla) or salt & pepper. Brown ribs on all sides in a little bacon fat or olive oil. Put in a foil-lined roasting pan that fits the meat with some room. Brown the onion in the same pan; spread over meat. Brown the mushrooms, adding more fat if needed; spread those over the meat/onions.
Add the beef stock paste, balsamic vinegar and red wine to the skillet, and heat, stirring, until the beef stock paste is dissolved and the wine is simmering. Add the garlic cloves, stir, and pour over meat. Add the herb bundle to the roasting pan, pushing it down into the juices. Cover with heavy-duty foil and roast 3 hours.
Increase heat to 375* and remove foil; roast another 30 minutes or until the meat is getting a good brown on it and the tops are getting a bit of crispy on them.
Serve with Dreamfields pasta or roasted, mashed root veggies.
I have also made this using rehydrated dried porcini mushrooms, using some of the strained soaking liquid in place of the red wine. You could use LC beer instead of wine too, or just beef broth if you're not into alcoholic cooking!
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