Short Ribs with Crimini and WineShort Ribs with Crimini and Wine
2 pounds beef short ribs -- better in a couple of big slabs than all cut apart
8 ounces crimini mushrooms (portobello would do, too)
1 bay leaf
1 cup beef broth
1 teaspoon beef bouillon granules
1/2 teaspoon dried thyme
2 tablespoons dry white wine
1 tablespoon dry sherry
1/2 teaspoon pepper
1 teaspoon tomato paste
Lay the short ribs on your broiler rack and slide them under a high flame, about 4-5" from the heat. Set your timer for 8 minutes.
Meanwhile, slice the mushrooms and put them in the crockpot. Slice your half onion, too, and crush the garlic, and throw them in with the mushrooms. Stir everything together to distribute evenly.
Somewhere in here, the timer will go off. Use a tongs to turn the ribs, and broil the other side for another 8 minutes.
Okay, the ribs are browned. Put a bay leaf on top of the mushrooms and onions, and the ribs on top of that.
Mix together everything else, and pour it over the ribs and mushrooms. Cover the pot, set to low, and cook for 5-6 hours.
When it's done, fish the short ribs out with your tongs, then use your guar, xanthan, or glucomannan shaker to thicken up the liquid in the pot to heavy cream consistency. Ladle sauce, mushrooms and onions over each serving.
We ate this as-is, but it would be wonderful over either fauxtatoes or shirataki fettucini.
Assuming 4 servings, each will have: 523 Calories; 28g Fat ; 56g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5 g usable carb
NOTE: My ribs were in two good-sized slabs. If all you can get is smaller cuts, you'll need to brown them for considerably less time. Ask the nice meat guys if you can get the bigger cut.