Go Back
Print

Braised Beef (Simmering) Boneless Ribs

Boneless short ribs might not really be ribs at all but, we find they are much leaner than the bone in variety. If you do make the bone in beef short ribs, it’s a good idea to make then the day before. Let them cool completely and then cover and refrigerate until the next day. Skim the fat and re heat.  Regardless of the type of ribs you use, the flavor improves the next day.

Course Main Course
Cuisine French
Keyword Beef Ribs

Ingredients

  • 2 lb. boneless beef short ribs 0 CHO
  • 2 TBSP oil 0 CHO
  • ½ cup (60 gr) diced red onion 5 CHO
  • ¾ cup (100 gr) grams carrot chopped, 1 inch pieces 6.5 CH0
  • ½ tsp. minced garlic 0 CHO
  • 2 cups Beef Stock 0 CHO
  • 1 cup dry red wine 6 CHO
  • 1 TBSP Sherry vinegar 0 CHO
  • 1 14 oz. (398 ml) can fire roasted tomatoes (4 CHO/1/2 cup/125 ml) 12.73 CHO
  • ½ tsp salt 0 CHO
  • ¼ tsp. pepper 0 CHO
  • 2 TBSP fresh oregano or parsley 0 CHO

TOTAL CHO 30.23 CHO

  • TOTAL WEIGHT OF SAUCE 651 GRAMS
  • 30.23 CHO DIVIVED BY 651 GRAMS = .046 CHO/GRAM
  • ¼ CUP = 58 GRAMS (.046 CHO x 58 GRAMS) 2.66 CHO/1/4 CUP
  • ½ CUP = 116 GRAMS (.046 CHO x 116 GRAMS) 5.33 CHO/1/2 CUP

Instructions

  1. Preheat oven to 325.
  2. Heat oil, on high, in cast iron frying pan or Dutch oven. Add ribs and brown on all meaty sides for 5 minutes, total. Transfer to an oven proof casserole with lid or remove beef from Dutch oven and set aside.
  3. Reduce heat in frying pan to medium/low and add onions and carrot. Sauté for 3 minutes and then add garlic. Sauté 2 – 3 more minutes more. Stir in beef stock, wine, tomatoes, salt, pepper and vinegar; scraping up any browned bits. Bring to a simmer.
  4. Add tomato mixture to the casserole dish with ribs or return beef to Dutch oven. Cover and braise for 3 hours. Don’t stir or the meat will break apart.
  5. Serve over mashed potatoes, or polenta.