LOW Carb: T's Asiago Short ribs

Ok, ok first I know I said it would be a few days...but lots of people want some kind of beef short rib recipe...  Beef ribs aren't my favorite, BUT tons of Italians love this type of  dish ad it takes a long time in the oven so i don't make it often...most of the time they want pasta with it, but WE don't eat pasta since we've gotta live LOW CARB...so this is one adaptation for us to live with...serve this with tasty and healthy green beans...  please let me know you like it.....it keeps me postng in this forum!

T’s Asiago shortribs…

2 lbs beef short ribs
1 ½ can 28 oz whole tomatoes, undrained, chopped
1 small can of sun-dried tomatoes (doesn’t take much of these since they taste powerful so about 2 ounces of this added is plenty)

¾ cup Marsala wine
1 ½ tablespoons olive oil
1 shallot, minced
1 cloves garlic, minced
1 teaspoons dried basil
1 teaspoons dried thyme
salt and pepper to taste
½ cup Asiago cheese
2 teaspoons of parsley

Over medium-high heat, preheat oil in large deep skillet or pan. Brown the short ribs, transfer to large plate when done. (brown them good!)

Add shallots in the skillet.

Add and cook minced garlic for about 1 minute, stirring.

Return short ribs to pan. Pour in chopped, undrained tomatoes,only 2 ounces of the sun-dried tomatoes too, Marsala wine, crushed basil and thyme. Continuing to stir for about 3 minutes under medium heat until nearly boiling. Add salt and pepper to taste. Bring to a boil transfer to casserole dish.

Place in preheated oven (325 degrees F) for about 2 1/2 hours, until meat is tender.
Once the ribs come out of the oven, add the Asiago Cheese to the top and put back in oven for about 5 minutes. Cracked pepper on the top is so nice....

Garnish with parsley.

Serves 3  …..carb content per serving is about 5 carbs.
 

 Mmmmmmm ... asiago ... 

Green beans? Not so mmmmmm.  

Thanks T.  These sound great.  As soon s I can handle beef it's on my list.

Still wating for my Flax-Z-Snax.
---jan---

My husband is going to flip over this recipe-I can't wait to try it! I've never made short ribs!

I can't seem to find short ribs anywhere, wonder why its so hard! I'm going to have to try the recipe with regular beef ribs.  Should I do anything different?  My concern is tenderness of the finished product.

B.,

Go by a small butcher shop and find out what the butcher would recommend.  You're EXACTLY right in being concerned with the tenderness.  If someone makes this too quickly or does't understand "braising", then they could end up with a tough piece of meat.  If done properly, people will line up for a taste of the goodstuff.  it's incredible when done correctly. 

And yes...i have messed up shortribs before...it wasn't pretty like my normal recipes..lol

T.

Made these for my parents & DH - everyone absolutely LOVED these - this is a definite keeper!!!  Of course I had to add mushrooms - I'm on a serious mushroom & tomato kick lately!!

Lizzybear!  Thanks for always giving me the glowing review that Ilove to read!  This isn't an easy di**** takes time and I'm so glad that you were patient and did it right...and I'm always happy when people change the recipe to fit their needs...mushrooms are always a great addition!

T.

I made these today, but had to use regular beef ribs.  i followed the recipe exactly, except instead of in the oven, I then put them in the crock pot to simmer all day.  This was heaven.  Everyone else had it over rice and loved it.  Sadly I could only eat 1/2 rib and a little sauce.
By the way, I drive everyone crazy at work when I heat up my delicious leftovers for lunch. Tomorrow should be fun!