Braised Short Ribs

pbServes 4/b/p
h2Chef's Note/h2
pThis sounds complicated but is as simple as making pot roast. It makes a great holiday meal… or serve 1 rib per person as an appetizer. This recipe benefits from overnight refrigeration and it freezes like a dream./p
h2Ingredients/h2
ul
li12 2-2 ½ inch short ribs/li
liKosher or sea salt to taste (and your doctor’s recommendation)/li
li1/4 tsp ground black pepper/li
li2 medium onions, chopped/li
li2 medium carrots, chopped/li
li2-3 cloves grated or minced garlic/li
li2 tbsp Olive oil/li
li2 tbsp a/p flour/li
li2 tbsp tomato paste/li
li1 750 milliliter bottle dry red wine. (Merlot, cabernet Sauvignon, Pinot Noir)/li
li2 tbsp chopped parsley/li
li1 bay leaf/li
li2 tsp herbs de Provence/li
li3 Cups low sodium beef stock/li
/ul
h2Preparation/h2
ol
liPreheat oven to 350°/li
liSeason the ribs with the salt pepper. Heat the oil in a large “Dutch” oven over medium- high heat. Working in batches so not to crowd the ribs, brown all sides. This will tale about 10 minutes per batch. Remove to a bowl./li
liAdd the onions and cook over medium heat until the onions are lightly browned. Add the carrots and cook until for 4-5 minutes longer./li
liAdd the garlic and flour. Cook for 30 seconds. Add the tomato paste and cook until it has melted into the onion mixture./li
liVery slowly (this will avoid lumps) add the wine to the pot. Stir until all of the wine is incorporated into the mixture./li
liAdd the beef sock and bring to a boil. Add the short ribs to the pot along with any juices that have come from the meat./li
liBring to a boil. Add the parsley, bay leaf and herbs de Provence./li
liCover tightly and place in the oven./li
liCook for 2- 2 1/2 hours until the ribs are tender./li
liRemove the meat AND the bay leaf from the pot. Turn up the heat to high and reduce the sauce by half./li
liAllow the sauce to cool and using an immersion blender stick, food processor or blender. Process the sauce until smooth./li
liI recommend that you place the meat back into the sauce and refrigerate over- night. Then bring to a soft boil before serving./li
/ol
pUsually these ribs are served over mashed potatoes. To keep the carbohydrate value down try mashed cauliflower, or riced cauliflower or mashed turnips and apple./p
h2Nutritional Information/h2
p6g Net Carbohydrate per serving /p
piSource: a href="http://www.thedecadentdiabetic.com/"Ward Alper, The Decadent Diabetic/a/i/p