French · Dinner
French Roast Beef Ribs (Low-Chol)
Bone-in beef short ribs roasted low and slow with garlic, thyme and red wine until the meat pulls easily from the bone, finished with a reduced pan jus. Lean trimming and a light glaze keep saturated fat and cholesterol modest while the classic French bistro flavour stays intact, served with roasted carrots.
$7
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
453Calories
43.2gProtein
23.6gFat
12.8gCarbs
5.1gSugar
2.4gFiber
891mgSodium
76mgChol
9.2gSat Fat
869mgPotassium
49mgCalcium
4.8mgIron
3.4mcgVitamin B12
7.6mgVitamin C
low-cholesterol
protein-rich
low-carb
low-chol
Instructions
1
Prep
Trim any visible surface fat from the short ribs and season all sides with salt and black pepper.
2
Sear
Heat the olive oil in an oven-safe pot over medium-high heat and sear the ribs on all sides for 6 minutes until deeply browned.
3
Sweat
Add the onion, carrot and garlic to the pot; cook for 4 minutes over medium heat, stirring, until the onion softens.
4
Braise
Stir in the tomato paste and beef stock, add the thyme, bay leaf and red wine, cover and braise in a 325°F oven for 2 hours until the meat pulls easily from the bone.
5
Plate
Remove ribs to a plate, simmer the remaining liquid uncovered over medium heat for 8 minutes until thickened, discard bay leaf and thyme stems, spoon jus over ribs.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz531g bone-in beef short ribs, visible fat trimmed
- 4 cloves4 cloves garlic
- 4 sprigs4 sprigs fresh thyme
- 1 cup240ml dry red wine
- 1 cup240ml beef stock, low-sodium
- 22 small carrot
- 4 tbsp4 tbsp tomato paste
- 11 onion
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 bay leaf
