Braised Beef Short Ribs (low carb, dutch oven)

My nephew came across this recipe and said it was really good and that we had to try it. We did and it was good.  I wanted to share it.  I also added some other ingredients when I made later on, which I'll share (the added ingredients) later in this post. While the recipe calls for a dutch oven, I also used just a big cast iron pan and I imagine it would work in a crock pot as well.  Here's the original recipe...

Braised Beef Short Ribs

6-8 bone-in beef short ribs
1 large onion, chopped
2 ribs celery, chopped
2 large carrots, chopped
2 Tbsp Olive oil, divided
1 1/2 cups tomato paste
2-3 cups dry red wine
1-2 cups water
salt, to taste for all sides of ribs
1 bundle of fresh thyme
2 bay leaves
garlic cloves, to taste / chopped or minced

Directions

Preheat oven to 375*.
Blend onion, celery, carrot and garlic in blender to form a rough paste.
Heat 1 Tbsp oil in large dutch oven on high heat.  Add ribs to pot and sear meat on all sides, about 2-3 minutes per side.  Remove ribs from pot and drain fat from pot.
Add remaining Tbsp of oil to pot and add pureed vegetables.  Allow veggies to brown a bit.  Add tomato paste and allow it to brown.  Scrape bottom of pan often to prevent sticking.  Add wine to pot and scrape bottom again.
Return ribs to the pot and add water until ribs are covered.  Add thyme and bay leaves to pot.  Cover pot and place in oven for 3 hours.  Turn ribs over about half way through cooking.  Remove lid from pot for last 20 or so minutes of cooking to allow sauce to reduce.  


Braised Beef Short Ribs (my tweaked version)

6-8 bone-in beef short ribs
1 large onion, chopped
2-4 ribs celery, chopped
2 small cans of tomato paste
2-3 cups dry red wine (optional)
1-2 cups water
salt, to taste for all sides of ribs
1 bundle of fresh thyme
2 bay leaves
garlic cloves, to taste / chopped or minced

My added ingredients...  (optional)
2 packets of sugar-free sweetener (I used Stevia with Inulin Fiber)
2 servings of instant coffee powder (may want to use more)
1-2 tsp cinnamon powder
1 Tbsp unsweetened cocoa powder

Directions

Preheat oven to 375*.
Blend onion, celery, garlic and tomato paste in blender to form a rough paste.  Add sugar-free sweetener, coffee, cinnamon and cocoa powder.  Mix well.
Place ribs in dutch oven.  Pour the rough paste of vegetables over the ribs.  Add thyme and bay leaves.  Add wine if desired.  Add water.
Cover pot and place in oven for 3 hours.  Turn ribs over about half way through cooking.  Remove lid from pot for last 20 or so minutes of cooking to allow sauce to reduce, if desired. 

Braised Beef Short Ribs (low carb)

The cast iron pan and skillet I used for a lid.