We just love these low FODMAP, melt in your mouth, braised short ribs. This is the most tender, juicy, fall-apart beef you will ever have! Braised short ribs are also one of the best beef cuts to cook with - they are less expensive than other cuts and very tender when cooked low and slow. The outcome is so flavorful you’d never know it was low FODMAP!
Low FODMAP Braised Short Ribs
short ribs, ~4 pounds bone-in or ~2.5 pounds boneless (which usually come in medium-long ¾ inch thick strips)
high heat oil (safflower, sunflower, vegetable), 1 tablespoon
carrot, 1 medium, diced small
scallion tops, 1 bunch, green parts only, diced
celery, ½ medium stalk, diced small
garlic scape powder, 1 teaspoon
thyme, 2-3 sprigs
salt and pepper, to taste
red wine, dry and not too oaky (merlot, pinot, sangiovese), 1 cup
organic chicken broth, 1 ½ cups
Allow the short ribs to warm to room temperature and pat them nice and dry using a paper towel.
Preheat the oven to 300ºF (150ºC) roast or bake function.
Prep the carrot and celery by dicing into small pieces. Finely slice the green leaves of the scallions.
Season the short ribs. Take the salt and pepper and hold it high in the air. Let the seasonings fall like snow until the beef is evenly (and robustly) coated on all sides.
Heat the dutch oven pan over medium-high heat, add a drizzle of oil and brown the short ribs fiercely for 5 to 6 minutes on each side. You might need to do this in batches, so you don’t overcrowd the meat and accidentally steam it. Once there is a nice golden brown crust on each side of the ribs, remove the short rib pieces and set aside.
In your now empty pan, add your diced carrots, scallion tops, celery, and garlic scape powder and stir fry on medium heat for 2 to 3 minutes until fragrant and lightly browned. Add another splash of oil if the ingredients are sticking.
Next, add the wine and bring to a boil to burn off the alcohol. Then add the chicken broth. and Allow it to simmer as you stir in the thyme sprigs and scrape the bottom of your pan with a wooden spoon to incorporate any browned bits.
Add the beef (and any accumulated juices) back into the pan. The liquid in the pan should be high enough to cover about a third of the meat’s height. If needed, add a little more broth.
Cover the dutch oven tightly and place it in the oven for about 2.5 hours. Flip the meat over every 45 minutes. During this slow-cooking process, you don’t want the pan to get completely dry, so if the liquid in the dish completely evaporates, add a little more, making sure that there is always some liquid at the bottom of the pan.
Once the beef is tender, remove the dutch oven from the oven. Remove the beef and place on a plate to rest. Pour the remaining liquid in the dutch oven through a fine-mesh strainer into a bowl, reserving the pan juices as they strain through (throw out any remaining vegetable solids). Place the liquid back in the dutch oven. Depending on how much liquid remains, you can add an extra splash of red wine and broth.
Heat the dutch oven on the stovetop and bring the liquid to a simmer. Stir with a wooden spoon to incorporate any brown bits that have stuck to the bottom. After a few minutes, the liquid will have reduced down a bit and gotten a little thicker. This is the sauce you can spoon over your short ribs
Before serving, broil the cooked short ribs in the oven for 1 to 2 minutes on each side to slightly crisp up the top and bottom.
Serve with a sprinkle of kosher salt and fresh thyme and a drizzle of sauce. Consider adding side dishes like roasted carrots and crispy potatoes.