Butch Femme Planet - View Single Post - High Protein/Lo Carbers...Recipes and info

Corkey · 11-15-2010, 03:30 PM

Braised short ribs with polenta
2 lbs short ribs
Crimean mushrooms
shallots/onions
garlic
carrots
celery
oregano
bay leaf
parsley
red wine
gluten free flour
scallions
tomato paste
low sodium chicken stock
low sodium beef stock

In a large stock pot heat vegetable oil to shimmering
add chopped shallots/onions and garlic
when they have turned translucent add quartered Crimean mushrooms and carrots allow to soften till brown bits start forming on bottom of pot,
Take veggies out of pot set aside.
Brown short ribs on all sides, when done add back veggies.
Add 2 tbs gluten free flour cook off flour about 1 minute.
Add 1 cup red wine and loosen bits from bottom of pot.
Add tomato paste and stir in chicken and beef stocks.
Add oregano, bay leaf, parsley and scallions.
Salt and pepper to taste.

Bring to a boil and cover
While waiting to boil preheat oven to 350*
When pot is boiling put covered pot in oven for 2 1/2 hours keeping ribs covered with liquid through out. If more liquid is needed add hot water to cover ribs. Stir occasionally.

Remove from oven and let set for 15 minutes, there may be some fat from the ribs to skim off top.
Serve over creamy polenta.

Makes enough for 4-6 people or in my case a small army.

11-15-2010, 03:30 PM	#14
Corkey Infamous Member How Do You Identify?: Human Preferred Pronoun?: He Relationship Status: Very Married Join Date: Dec 2009 Location: Where I want to be Posts: 8,155 My Photo Gallery Thanks: 47,491 Thanked 29,299 Times in 6,640 Posts Rep Power: 21474859	Braised short ribs with polenta 2 lbs short ribs Crimean mushrooms shallots/onions garlic carrots celery oregano bay leaf parsley red wine gluten free flour scallions tomato paste low sodium chicken stock low sodium beef stock In a large stock pot heat vegetable oil to shimmering add chopped shallots/onions and garlic when they have turned translucent add quartered Crimean mushrooms and carrots allow to soften till brown bits start forming on bottom of pot, Take veggies out of pot set aside. Brown short ribs on all sides, when done add back veggies. Add 2 tbs gluten free flour cook off flour about 1 minute. Add 1 cup red wine and loosen bits from bottom of pot. Add tomato paste and stir in chicken and beef stocks. Add oregano, bay leaf, parsley and scallions. Salt and pepper to taste. Bring to a boil and cover While waiting to boil preheat oven to 350* When pot is boiling put covered pot in oven for 2 1/2 hours keeping ribs covered with liquid through out. If more liquid is needed add hot water to cover ribs. Stir occasionally. Remove from oven and let set for 15 minutes, there may be some fat from the ribs to skim off top. Serve over creamy polenta. Makes enough for 4-6 people or in my case a small army. __________________ "Many proposals have been made to us to adopt your laws, your religion, your manners and your customs. We would be better pleased with beholding the good effects of these doctrines in your own practices, than with hearing you talk about them". ~Old Tassel, Chief of the Tsalagi (Cherokee)