Yesterday I was walking through the German market and decided to walk every meat aisle in the store and as I was scanning quickly I came across short ribs. I think my jaw dropped to the floor and my boys said, "what's wrong mommy?". I didn't think they exisited in Germany but I'm sure they have been there all along and I had never taken the time to look for them. So excited to have something we haven't had in over 2 years! Right on, my husband is going to love this. I knew I could make something work even without a crockpot. Tonight we opened up a bottle of our favorite Ravens Wood Vintners Blend Merlot (I'm allowed one 4oz glass a night on the Paleo Challenge) and watched the meat fall off the bones. Mmmmm it hit the spot. And to go with I took a recipe from my German cookbook called Cheese Courgettes and made it Paleo by taking out the wheat flour and cheese and replacing it with almond flour. All I can say is deeelicious!!! I hope you enjoy.
Red Wine Beef Short Ribs
- 4 lbs beef short ribs
- 1 tablespoon of olive oil
- 1 cup of red wine
- 2/3 cup of Bove's gf Marinara sauce or tomato sauce of choice
- 1/4 cup Tamari sauce
- 2 cloves crushed garlic
- 1/2 teaspoon freshly ground black pepper
- 2 medium size yellow onions, chopped
- Using a dutch oven or large pot heat oil on high heat.
- Add the short ribs and sear each side until just browning.
- Meanwhile in a small bowl combine the wine, tomato sauce, tamari sauce, garlic and pepper
- Pour the wine mixture on top of the ribs and lower the heat to med-high until it begins to simmer.
- Distribute the onions over the ribs.
- Cover and cook on low until tender and the meat starts to separate from the bone, 7 to 8 hours.
- Transfer the ribs to a platter and set aside. Let the sauce cool, then spoon the liquid fat off the surface and discard.
- Pour the sauce over the ribs and serve immediately.
Serves 4 to 5
Note: If you are not on the Paleo diet you can add 2 tablespoons of dark brown sugar or 1/4 teaspoon of powdered stevia to bring out a bit of sweet in the meat.
During the 7 to 8 hours that the ribs are cooking you will have plenty of time to prepare the Courgettes (zucchini). It should only take you about 30 minutes to prepare and cook this dish and it is best served HOT!
- 2 large courgettes (zucchinis)
- 1 teaspoon of dried thyme
- 1 cup almond flour
- freshly ground pepper
- 1 egg
- 2 tablespoons of water
- 1/2 cup olive oil, divided
- sea salt for sprinkling
- Wash and dry courgettes and cut off the ends. Cut them diagonally into slices 1/4 inch thick.
- Sprinkle with salt and pepper.
- Using a fork, mix the egg with the water in a deep plate or bowl.
- Mix the almond flour with the thyme and ground pepper in its own bowl.
- Dip the courgettes first in the egg mixture then the flour mixture.
- Heat some of the oil in a large pan.
- Fry the courgette slices a few at a time over medium heat for about 5 minutes utnil golden yellow, turning occasionally.
- Leave them to drain on a paper towel or a wire rack.
- Serve immediately with the ribs or as an appetizer/starter.