Low Fodmap Short Ribs
An easy feast for a special occasion. Braised short ribs with carrots and garlic rosemary mashed potatoes.
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.
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