Braised Short Ribs and Romesco Sauce
- 4 beef short ribs
- Sea salt and freshly ground black pepper to taste
- 1 tablespoon all purpose flour
- 1 slice bacon chopped
- 1 medium Spanish onion diced
- 3 medium stalks celery chopped
- 2 small carrots chopped into bite-sized pieces
- 2 1/2 cups low sodium beef broth or use homemade
- 2 cups dry white wine or use additional beef broth
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 3 sprigs thyme
- 2 cloves garlic roughly chopped
- 1 tablespoon slivered almonds
- 10 ounces whole tomatoes
- 1.5 ounces pimentos
- 1/4 cup red wine vinegar
- 1 tablespoon paprika
- 1 1/2 cups chopped kale
- 3 cups chopped spinach
- Preheat oven to 375 degrees. Season short ribs with a little salt and pepper then lightly dredge them in flour and set aside.
- In an ovenproof large, wide saucepan or Dutch oven, cook the bacon until almost crisp. Remove from saucepan, reserving bacon drippings.
- Add short ribs to the bacon drippings and brown on each side then remove from saucepan. Add onions, celery and carrots and sauté until the onions have softened and carrots are glossy.
- Return short ribs to the saucepan or Dutch oven along with the next 5 ingredients (broth through thyme).
- Place saucepan or Dutch oven in the oven and reduce temperature to 350 degrees.
- Roast for 2 hours, reducing the temperature to 325 degrees during the last 30 minutes.
- Meanwhile, prepare Romesco sauce: Sauté garlic and almonds in a small skillet over medium heat until they develop some color.
- Set aside to cool slightly. In a food processor or a blender, puree tomatoes, pimentos, vinegar and paprika along with the cooled garlic and almonds until mixture is fairly smooth.
- Add salt and pepper to taste and place in a small serving bowl. In a large bowl, toss together kale and spinach. Arrange mixture evenly on dinner plates.
- Degrease the meat liquid a little then serve with short ribs over the kale and spinach. Enjoy!!!
- LC SERVING SUGGESTION: Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese, and salt and pepper to taste till you get a mashed potatoes texture). Add steamed baby Brussels sprouts tossed with a little butter and ground nutmeg.
SERVING SUGGESTION: Serve mashed russet potatoes instead of Faux-Tay-Toes. KOSHER: Make sure beef is certified kosher. Skip the bacon. GLUTEN FREE: Make sure bacon, wine or bourbon, broth, canned tomatoes, pimentos, and vinegar are gluten free. Use gluten-free flour. NUTRITION: per serving: 325 Calories; 13g Fat; 16g Protein; 20g Carbohydrate; 5g Dietary Fiber; 23mg Cholesterol; 378mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates. Points: 7
Tried this recipe?Let us know how it was!