Red Wine Short Ribs

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IMPORTANT!!! {sort of}–> how many of you lovely readers would be interested in a Lauren’s Latest meet up? I always get stopped when I’m out and about with my kiddos and thought that this might be a good way to meet many of you wonderful readers 🙂 Let me know so I can plan in advance! Also: I will be traveling this year, so I can plan them for other places too! Lets meet!!

ANYWAYS.

When I wrote this post about losing the baby weight, I was super gung-ho about it but things are fading fast and my fate?! It doesn’t look good.

I may or may not have done really well eating super healthy for a few weeks and then made some brownies. And then a pie. And mayyyybe some hypothetical caramel pecan cookies too. And then proceeded to watch Father of the Bride part II in a sugar coma while avoiding all responsibility.

Yes, this is my life.

So, I feel like I’m now currently trying to eat 47% more healthy than I was when the brownies, pie and cookies were running rampant in my house.  This basically means that I make 2 cakes instead of 5 and I throw in the occasional low carb meal into our dinner rotation. Balance, friends. Though, are short ribs considered to be “healthy” even though they are quite indulgent?

Don’t answer that.

UGH. FOOD. You’re such a pain in my side love handles.

 

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So, back to low carb: YES! HOORAY! EUREKA! This meal is totally low carb and filled with amazing, delicious and tender meat AND!! Buttermilk Parmesan Mashed Cauliflower which omg is amazing!

Keep in mind: these take forever and a day to make, but are completely, totally, utterly worth it. Low and slow, my friends. That is the name of the game today. You will be thanking me today after this recipe, and you will be thanking me next week after I post the brownie, pie and cookie recipes. You’re welcome.

Printable recipe below. Have a great day 🙂
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Red Wine Short Ribs

Yield: 6 servings

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • 3 lbs. beef short ribs {about 6}
  • salt & pepper, to taste
  • 1/4 cup all purpose flour
  • 2 tablespoons canola oil
  • 3 tablespoons olive oil
  • 1 large sweet maui onion {the size of a softball}, roughly chopped
  • 1 1/2 cups baby carrots
  • 4 stalks celery, roughly chopped
  • 1 1/2 cups red wine
  • 8 cups beef broth
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 2 bay leaves
  • 1-14.5 oz. can crushed tomatoes
  • 1 tablespoon packed brown sugar
  • 1 recipe Buttermilk Parmesan Mashed Cauliflower

Directions:

  1. Sprinkle short ribs generously with salt and pepper and rub into the meat as best as you can. Sprinkle the short ribs with flour and turn gently to coat meat entirely. Set aside.
  2. In a large dutch oven or heavy bottomed pot, preheat canola oil over medium to medium high heat. Add 3-4 short ribs to your pot and brown of all sides. Remove from pan and brown remaining short ribs in remaining grease. Remove.
  3. While short ribs are browning, place onion, carrot and celery into the bowl of a food processor. Chop until small pieces using the pulse function {or simply just chop finely without using the food processor.}
  4. Drain off excess grease from pan into a bowl. Discard when cold.
  5. Replace pan back over heat, add olive oil and finely chopped veggies. Saute 8-10 minutes or until tender. Pour in red wine and bring to boil. Reduce heat to a simmer and cook 5-7 minutes or until the liquid is reduced by half. Pour in beef broth, rosemary, thyme, bay leaves, crushed tomatoes, brown sugar, salt and pepper and browned short ribs. Bring entire pot to boil and then turn heat down to medium low heat or to where the pot can remain at a light simmer. Partially cover pot and cook 5-7 hours, stirring every 30 minutes or so. After about 3 hours, taste the broth and adjust salt. Ribs will be done when meat is very tender and falling off the bone. Serve over Roasted Garlic Mashed Cauliflower.

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  1. Just curious why you wouldn’t do these in the crock pot.

    Reply
  2. Lauren, I would love to attend in Portland if you had a meet up! My fiancé and I have you to thank for the lack of takeaway meals during our time at University, so it would be a lot of fun!

    Reply
  3. Lauren, if you ever came to Rochester, NY, I would most definately be interested in a meet up! My boyfriend and I have learned everything we know about cooking, from you! I also recently began the Whole30 diet, and absolutely love it (if youre interested in finding healthier ways to eat). Please let me know if you plan on heading this way!

    Reply
  4. Would totally love it if you would stop by in Toronto, Canada!

    Reply
  5. Let me know if you ever come to Los Angeles! I’ll meet you!!

    Reply
  6. Also wondering if these could be cooked in a crockpot.

    Reply
  7. Come to wine country! Sonoma county. 🙂

    Reply
  8. I’m allergic to red wine. Would it be okay to use all beef broth?

    Reply
  9. This looks amazing! I will have to try it for sure 😊

    Reply
  10. The roasted garlic mashed cauliflower faux- tatoes are amazing.!!! I am going to make the red wine short ribs soon. I have made lots of your recipes. They are always a hit with family.
    Thanks for all you share.

    Reply