I don’t know a single person who doesn’t love braised short ribs. There literally isn’t anything to not enjoy about them. The tenderness of the meat that has the perfect amount of fat to render the rib meat. Delicate perfection.
You might be thinking to yourself, that short ribs aren’t healthy or good for you, but this is inaccurate. Looking at it just for its macros would tend to throw people off, but the extra calories with this tends to be butter and other fats that are added. In a situation like this you also want to look at food quality, not just how it will fit in your macros.
If you are looking at it in terms of macros, well then you have your protein and fat (which there are few fats better than this on) and your carbs will come from what else you add to the dish. As long as you are really rendering down the ribs, you wouldn’t be consuming a lot of the fat straight on, so there is plenty of room to enjoy this and still fit within your macros.
Food quality when it comes to the meat you choose is important. If you are getting grass-fed and grass finished beef, then you will typically be working with a higher quality of meat with less chance of hormones, etc, as well an appropriate balance of meat to fat. Grass-fed has these properties because this type of animal you aren’t over feeding it for the last 6 months of its life just to add some extra fat, which isn’t fat that you necessarily want to consume in or out of your macros if overall health is something you are after.
Either way, short ribs are delicious, all the time. End of story
- 3 pounds short ribs
- 2 cups red wine
- 1 quart beef stock
- 3 cloves of garlic – rough chopped
- 2 tablespoons olive oil – to sear
- 1 tablespoon of fennel seeds
- 1 tablespoon of crushed red pepper
- Small bunch of thyme and rosemary
- Salt and pepper to coat
Set oven to 300F. Salt and pepper both sides of the short ribs liberally, pressing it in to make sure that it coats well. Place a stock pot over medium high heat and add the olive oil. Sear the short ribs on all sides until a nice brown crust forms. Remove from oil and set aside
Pour in red wine and deglaze while using the spoon to scrape up any browned bits of meat off the bottom of the pan. Let the wine reduce by 2/3. Once the wine is almost reduced, toss in the garlic and herbs for a couple minutes.
Place the short ribs back in the wine reduction as well as add in the fennel seeds and crushed red pepper. Cover with stock and place in oven for 4 hours.
After removing the short ribs, pour off some of the jus and reduce to thicken (this will be pour on top of the short rib).