These short ribs are delicious. The recipe is something I tend to make for special occasions because of the time, but most of the time is inactive in the oven and the tasks before cooking are not complicated. The first time I cooked short ribs I was shocked to find out they’re actually quite easy.
Before you put the short ribs in the oven, you need to season all sides with salt and pepper, and sear all sides in the Dutch oven. The latter helps the short ribs look more appetizing when they’re finished. (Similar to searing a steak before you put it in a bag to cook with a souis vide.)
You’ll probably have to work in batches to leave room for the tongs so you can flip the short ribs. After all short ribs are seared, place them on a plate so you can add the other ingredients to the Dutch oven.
Cover all the short ribs with the broth and red wine. Use water if needed to make sure all of the short ribs are submerged. If there are any spots where the meat is poking out of the liquid, reposition the short ribs with tongs so the bones are sticking out. The goal is for the meat to be completely submerged in the liquid.
Make the mashed potatoes while the short ribs and carrots are cooking. I don’t love regular mashed potatoes so I make mine with garlic and rosemary, but regular mashed potatoes work just as well!
The short ribs are finished when you tug on the bone with tongs and the meat falls off. If you want a sauce, use a bit of the liquid left in the Dutch oven combined with water and corn starch to thicken it.
Low Fodmap Short Ribs
Ingredients
Short ribs
- 3 lb bone-in short ribs
- 1 tsp salt for seasoning short ribs
- 1/2 tsp pepper for seasoning short ribs
- 2 tbsp garlic olive oil
- 2 tbsp Texana Roasted Onion olive oil
- 1 tsp Freefod Onion Replacer
- 2 tsp Freefod Garlic Replacer
- 4 tbsp tomato paste
- 1 bag baby carrots (or 3 medium carrots, chopped)
- 3 cups dry red wine
- 3 cups Gourmend Beef Broth
- 10 sprigs thyme, leaves only
- 3 tbsp fresh parsley leaves, chopped with stems removed
- 1/4 tsp salt
- 1/8 tsp pepper
Garlic Rosemary Mashed Potatoes
- 3 russet potatoes
- 4 tbsp butter, room temperature or melted
- 1 tbsp Fody Shallot Olive Oil
- 3 tbsp garlic olive oil
- 1/4 cup almond milk (or more to reach desired consistency)
- salt & pepper to taste
Sauce
- 1/4 cup liquid from Dutch oven (after cooking)
- 1 tsp corn starch
- 1 tbsp water
Instructions
Short Ribs
- Preheat oven to 300℉.
- Season short ribs on all sides with salt and pepper.
- Place Dutch oven on stove and heat to medium-high heat.
- Put 1 tbsp olive oil in the Dutch oven and sear seasoned short ribs on all sides (ends too) until evenly browned. Depending on your Dutch oven size you will likely need to work in batches.
- Keep fat, fond and left-over oil in the Dutch oven and reduce heat to medium. Add olive oils, salt, pepper, thyme, parsley, tomato paste and 1 cup of red wine to the Dutch oven, and stir.
- Combine onion and garlic replacers in small bowl. Turn heat up to medium-high and while stirring, add replacers and stir so replacers do not clump. Stir for a minute or two to incorporate replacements into liquid.
- Add remaining red wine and broth and stir. Drop carrots into the Dutch oven.
- Using tongs, drop short ribs in the Dutch oven. Move short ribs as needed (bone side up) to ensure meat is completely submerged in liquid.
- Cover Dutch oven and place in oven for 3 1/2 hours. Do not open Dutch oven while short ribs cook.
Mashed Potatoes
- Two hours into cooking short ribs, wrap russet potatoes in foil and place in the oven.
- After one hour squeeze the potatoes to check if they're done. They should have a fair amount of give (similar to an over-ripe avocado). Remove potatoes from oven.
- Carefully peel foil back and cut potatoes in half and allow to cool slightly. When potatoes can be handled, scoop out insides and place into a mixing bowl. Discard skins or set aside for another use.
- Add all other mashed potato ingredients into the mixing bowl and using a hand mixer, mix until desired consistency is achieved. Add more almond milk if needed to get desired consistency.
Last steps
- If sauce is desired, pour 1/4 cup of the liquid from the Dutch oven into a small sauce pan and turn stove to medium-high heat. Mix corn starch and water in a small container and while stirring, add corn starch mixture to sauce pan. Continue to stir on high heat for a minute or two then reduce heat to low and continue to stir occasionally until sauce thickens.
- Plate mashed potatoes, carrots, short ribs and sauce (if desired) and garnish with fresh parsley.
This is absolutely delicious. I’ve played around by going low and slow, but honestly the 3.5 hour cook time nails it. Either way the cook time is really forgiving. And I can confirm that it’s really good with the low-celery option.