By Mary Keelan Williams, Skinny Decadence
This is one of my favorite entree recipes. I usually make this for company because you can make it up in the morning and put it in the refrigerator until that afternoon and then pop it in the oven 3 hours before you’re guests arrive. Make my cauliflower and potato mash with this!
Olive oil
4 8-oz boneless short ribs, or 8 smaller short ribs
1 cup carrots, chopped small
1 cup onions, chopped small
½ cup celery, chopped small
2 cloves garlic, minced
1 bay leaf
3 sprigs fresh thyme
1 sprig fresh rosemary
1 tablespoon tomato paste
12 ounces amber beer, I use fat tire
2 cups fat free beef stock
Salt and pepper to taste
Directions
Preheat oven to 350 degrees. Sprinkle the short ribs with salt and pepper on both sides. Heat a Dutch oven to medium and add about 2 tablespoons olive oil. Add the short ribs to the sauté pan and sear on all sides until brown. Remove from the pan and set aside.
Put the carrots, onions and celery in the pan and sauté until vegetables are light brown, about 10 minutes. Add the garlic and sauté for 1 minute. Add the tomato paste and mix in with the vegetables and cook for about 1-2 minutes. Add the bay leaf, thyme, rosemary, amber beer and beef stock to the Dutch oven and stir. Add the short ribs back in and spoon the sauce over the short ribs making sure they are covered by the sauce. Put the lid of the Dutch oven on and put in the oven and cook for about 2 ½ to 3 hours. After 2 hours take a look at them to make sure the liquid isn’t absorbed. If it is add a little more beef broth. You can take the ribs out of the oven when they are falling apart.
Take the short ribs out of the oven and remove the thyme and rosemary sprigs. Serve short ribs with the sauce over them and serve with cauliflower potatoes.
Serves 4
