Serve healthy beef short ribs for a winning dinner
Here’s a healthy beef short ribs slow-cooker recipe you can prepare for dinner guests. Serve the dish with mashed celeriac or mashed potatoes and steamed green beans. 6 servings
30 minutes
4 to8 hours
6 bone-in beef short ribs (about 3 pounds) teaspoon salt, divided teaspoon ground pepper
2 tablespoons extra-virgin olive oil, divided 1 medium onion, sliced
2 tablespoons tomato paste
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme
1 cup balsamic vinegar
cup low-sodium beef broth
2 tablespoons cornstarch
cup water
Chopped fresh parsley (optional)
ribs with teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ribs and cook until browned on all sides, about 5 minutes total. Transfer to a 6-quart or larger slow cooker.
the remaining 1 tablespoon oil and the onion to the pan; cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Stir in tomato paste, garlic and thyme; cook, stirring, for 1 minute.
vinegar and cook, scraping up any browned bits, until the liquid is mostly reduced, 3 to 5 minutes. Transfer to the slow cooker and add broth. Cover and cook on high for 4 hours or low for 8 hours.
the ribs to a serving platter. Transfer the liquid to a medium saucepan and bring to a boil over high heat. Whisk cornstarch and water in a small bowl and add to the boiling liquid. Cook, whisking, until thickened, about 2 minutes. Stir in the remaining teaspoon salt. Serve the ribs with the gravy and sprinkled with parsley, if desired.
281 calories, total fat: 15 g, saturated fat: 5 g, cholesterol: 59 mg, carbohydrates: 13 g, fiber: 1 g, total sugars: 8 g, added sugars: 0 g, protein: 20 g, sodium: 416 mg, potassium: 513 mg, folate: 10 mcg, calcium: 30 mg
4 servings as an entree 6 tablespoons extra-virgin olive oil, divided 1 teaspoon ground coriander
teaspoon hot smoked paprika
Dash of cinnamon
Juice of 1 lemon
1 teaspoon honey
Kosher and freshly ground black pepper 5 ounces arugula or spinach, or combination 4 cups shredded rotisserie chicken
15-ounce can white butter beans, drained and rinsed
Handful fresh cilantro leaves
1 shallot, thinly sliced
8 dried figs, quartered cup slivered almonds
1 tablespoon oil, coriander, paprika and a pinch or two of cinnamon in a medium bowl until fragrant, 30 seconds. Whisk in lemon juice and honey, and season generously with salt and pepper. Whisking constantly, slowly drizzle in remaining 5 tablespoons olive oil until emulsified.
salad greens, chicken, butter beans, cilantro, shallot and figs in a large salad bowl and toss to combine. Add about half of the dressing and toss; add more dressing to taste — you want your salad to have a light coating rather than be drenched.
almonds on top and serve.
—