Oddly, in my many years of cooking, I had never made short ribs until recently.  Why?  I don’t know, because these are so simple to make and so wonderful to eat.  It only took a little bit to adapt them to low carb.  They take about 2 1/2 hours to make with the cook time, but they are so worth it.  My recipe is adapted for two people, but you can easily double it to serve four.  For my root vegetables, I used golden beets and turnips.  You could also use kohlrabi or celery root in this.  The vegetables pick up the flavor from the braising liquid and I am not sure that a potato used in this would taste much different.

Short Ribs with Vegetables

4 Beef Short Ribs (with bones) – about 1 1/2 lbs
1 Golden Beet, medium
1 Red Onion, medium
1 Turnip, medium
1/2 cup Beef Bullion
1/2 cup Red Wine (Merlot or Cabernet Sauvignon)
1/2 cup CarbQuick or Coconut Flour
2 tablespoons Olive Oil
1 teaspoon Seasoning Salt
1/2 teaspoon Garlic Powder
1/2 teaspoon Black Pepper, ground

Preheat oven to 325 degrees (F)

Peel the beet and turnip and cut into cubes. Peel the onion and slice it.

In a pie pan, mix the CarbQuick or coconut flour with the seasoning salt and garlic powder. Dredge the short ribs in the flour.

In a dutch oven or heavy oven-ready deep pot, heat 1 tablespoon olive oil until hot. Add the onions and vegetables and cook until just browned. Remove to a plate. Add the remaining oil, then add the short ribs and brown on all sides, about three minutes a side. When browned, add the beef bullion and wine and stir in the pot. Then add the vegetables back in.

Cover the pot with an oven-proof lid or heavy foil and put in the preheated oven. Cook for 2 hours. Short ribs will be tender and delicious.

Serves 2.

Nutrition Info:
Calories: 448  Fat: 24.4 g Net Carbs: 8.6 g  Protein: 35.7 g