“Meaty red wine braised short ribs finished with a sun dried tomato pesto cream sauce.Goes well with oven roasted asparagus, aioli glazed broccoli, mashed cauliflower, or a green salad.See my keto recipe folder for the pesto and aioli broccoli recipes.Leftovers reheat well, just reheat slowly at a low temp so the cream sauce doesn’t break.If it does, remove the beef chunks and whisk back together.”
IngredientsNutrition1 lbboneless beef short rib, cut in 2-inch chunks2 tablespoonsunsalted butter1 mediumonion, thinly sliced pole to pole2 garlic cloves, minced2 teaspoonstomato paste1 tablespoonlow-sodium tamari (soy sauce)1 cuplow sodium chicken broth1⁄4 cupred wine1 bay leafsalt & pepper2 tablespoonssun-dried tomato pesto2 tablespoonsheavy cream
DirectionsPreheat oven to 350° F.Season the short ribs with salt & pepper.Melt 1 TBSP butter over medium high heat in a small (2 QT) dutch oven or other oven safe dish.Add half of the short ribs and cook without turning until deeply brown on one side.Be careful not to overcrowd the meat to ensure proper browning (and therefore flavor development). Turn meat and repeat browning on 2-3 other sides.Remove from pan to a plate. Repeat with the other tbsp butter and remaining short ribs, leaving the melted fat and butter in the pan.Add onions to pan and saute until starting to brown.Add tomato paste and garlic, saute for 1-2 minutes, smashing the tomato paste into the onions so that it is well incorporated.The garlic and tomato paste should be fragrant.Add the broth, wine, and tamari to pan, scraping up any browned bits on the bottom.Return meat to pan along with any accumulated juices, nestling rib pieces in the onions and liquid.They should be roughly halfway submerged.Add more water if necessary.Bring the liquid to a simmer, cover, and place in the oven.Bake for about 2 hours, or until the meat is almost falling apart, but still holds its shape.If you insert a fork into a piece and twist it should start to break apart.Let the pan rest on the stovetop for 10 minutes.In a small bowl, mix the red pesto and cream together.Remove the meat, placing on individual plates or a serving platter.Stir the pesto cream into the pan sauce, season to taste with salt & pepper, and spoon over meat.
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