Red Wine Braised Short Ribs

Amt Measure Ingredient Cal Carb Pro Fat GI
2tablespoonolive oilolive oil238.7002430
3poundbeef short ribsbeef short ribs2448.80102113540
1/4cuparrowroot flourarrowroot flour114.21130085
2large (7-1/4" to 8-/1/2" long)carrotscarrots59555343
2stalk, medium (7-1/2" - 8" long)celerycelery12.8102115
2onionsweet onionssweet onions211.820021510
1tablespooncanned tomato pastecanned tomato paste13.4123138
1teaspoondried thymedried thyme2.830115
1/2teaspoondried rosemarydried rosemary1.81010
1/2teaspoonblack pepperblack pepper2.93000
1cupburgundy red wineburgundy red wine203.53510100
1cupBeef StockBeef Stock31.2121920
Totals: 3296 Calories Balance: 17-34-49 3483.8 561 1112 1623 34

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Active Time: 45 minutes

Total Time: 220 minutes

Preheat oven to 350 degrees.

Place a large Dutch oven over medium heat on the stove and add olive oil.

Coat short ribs in 3 tablespoons arrowroot powder, covering all sides. Fry until golden brown on all sides, about 10 minutes.

Remove ribs from pan and drain all but about 2 tablespoons of grease from pan. Add chopped onions, celery, carrots and sauté 8 minutes. Add minced garlic and continue frying for a couple of minutes.

Add the remaining arrowroot powder and the tomato paste to vegetables. Stir to combine and add thyme, oregano, rosemary, black pepper, and salt.

Pour in red wine and cook for 5 minutes or until wine is reduced by half. Remove dutch oven from stovetop.

Place short ribs on top of vegetables in Dutch oven and pour beef stock over the top.

Cover and bake in oven for 2 1/2 hours. Ribs should be tender and falling apart.

Serve hot over mashed cauliflower.
Note for Beef Stock: Must not contain sweeteners or other non-compliant ingredients