Braised Short Ribs with Horseradish Sauce

Short ribs are a fatty cut, which makes the meat tender and succulent. Ask your butcher to cut the ribs for you into 2½- to 3-inch pieces. To remove excess fat easily, make the dish a day ahead: The fat will rise and congeal, making it easy to spoon off.

Prep time: 10 minutes

Cook time: 15 minutes

Bake time: 2/ hours (largely unattended)

4 servings

3 pounds short ribs, cut into 2½- to 3-inch lengths

½ teaspoon salt

¼ teaspoon black pepper

1½ teaspoons canola oil

1 cup chopped fennel

1 medium carrot, finely diced

2 large garlic cloves, minced or pushed through a press

½ cup plus 2 tablespoons dry red wine

1 (14½-ounce) can beef broth

¼ teaspoon ground allspice

2 tablespoons whole-wheat flour

HORSERADISH CREAM:

½ cup sour cream

1 tablespoon prepared white horseradish, well drained

1 tablespoon thinly sliced scallions



Heat oven to 325° F. Heat a Dutch oven over medium-high heat. Sprinkle ribs with salt and pepper; add half to Dutch oven. Brown well, about 3 to 4 minutes per side. Transfer to a plate. Repeat with remaining ribs.

Reduce heat to medium, add oil, fennel, and carrot to Dutch oven. Cook 3 minutes until vegetables are slightly golden; add garlic and cook 1 minute more. Add ½ cup wine and simmer 1 minute. Return ribs to Dutch oven; stir in broth and allspice. Bring to a boil. Cover, transfer to oven, and bake 2y, to 2%s hours until meat is tender enough to fall off the bone.


Prepare horseradish cream by stirring together sour cream, horseradish, and scallions. Set aside in fridge.

Transfer ribs to bowl. (May be made up to one day ahead up to this point. Cool and refrigerate.) Spoon as much of the fat as possible off top of liquid and discard. Stir remaining 2 tablespoons wine into flour. Whisk mixture into liquid in pot; bring to a boil on the stovetop. Cook 1 to 2 minutes, stirring frequently, until thick-ened. Return ribs to pot and heat through a few minutes. Serve with dollop of horseradish cream.

Per Serving:

Carbs 9g

Fiber 2g

Net Carbs 7g

Protein 30.5g

Fat 24g

Calories 402

Found page 259 of Atkins for Life.