Author Notes: Meltingly tender ribs with minimum effort accompanied with a delicious and easy grain-free "gravy" made from the leftover meat juices and pan vegetables. —meatified
pounds bone in short ribs, cut to single bone portions
cup almond flour / meal
cups beef stock
sprigs of fresh rosemary
Salt and pepper to taste
- Preheat oven to 325F. Portion your short ribs if needed. Season to taste. Dip each side into the almond flour – it doesn’t have to be too perfect or even.
- In batches over a high heat, brown your short ribs, then place in deep sided pan and set aside.
- Saute your onions and carrots until softened, then add garlic and cook until fragrant.
- Nestle your vegetable and garlic mixture around the short ribs and add the rosemary and stock.
- Cover pan with foil or a lid – leave room for steam to escape and place in oven.
- Uncover the short ribs and cook for an additional hour to brown and reduce the pan juices. Again, turn the ribs halfway through the cooking time.
- Remove from oven and rest ribs.
- Remove the woody rosemary stems from the pan juices and add them, as well as the leftover vegetables, to a blender. Liquefy.
- The thickness of the puree may need adjusting: if it is too thick, thin it out with a little more stock and if it’s too watery, reduce it down on the stove top until it reaches the desired consistency.
- If eating straight away, let as much fat as possible rise to the surface of the sauce and skim off with a spoon. If making ahead, put the sauce in the fridge and, when cool, remove the top layer of fat completely.
- To serve, plate the short ribs and sauce. To reheat / make in advance: warm the ribs through gently in the sauce.