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Beef, Blackened and Beautiful

Summer or not, sometime you want to eat something that’s unctuous, flavorful and rich (and appealing to my keto friends). Beef short ribs certainly fit that bill, especially prepared this way.

If you have any blackened seasoning of your own, skip to the next step. If not, try this:

Blackened Seasoning

Ingredients

1 tablespoon paprika

4 teaspoons dried thyme

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons salt

1 1/2 teaspoons black pepper

1 teaspoon cayenne pepper, or to taste

teaspoon dried oregano

1/2 teaspoon ground nutmeg

3/4 teaspoon ground cumin

INGREDIENTS

3 pounds to 4 pounds beef short rib, cut into serving-sized pieces

2-4 tablespoons blackened seasoning

2 tablespoons olive oil

6 cloves garlic, minced

4 tablespoons ketchup

1 cup red wine (See note at end)

2 cups beef stock

METHOD

Preheat oven to 350.

Season the ribs with the Creole seasoning.

Heat 2 tablespoons oil in a 6-quart oven-safe pot over medium-high heat.

Add the ribs in 2 batches and cook until they’re well browned on all 4 sides.

Add the garlic and cook for another minute.

Add ketchup, wine and stock.

Cover tightly and cook in the oven for 2 1/2 hours.

Remove the ribs from the pan and (if your keto friends don’t mind), thicken the pan juices with a tablespoon or two of flour or corn starch.

I served each rib on a toasted piece of sourdough, but of course that’s optional.

Some dirty rice or mashed potatoes would also be a nice carb-rich accompaniment. On the side :)

Wines can be a bit tricky to cook with and serve with blackened and Cajun dishes. A sweeter white would be fine, but I prefer a good Zinfandel with this. It’s what I used to cook the beef with and what I served as well.

If you prefer red also, don’t choose a red that is a high-tannin variety. Try a fruity, rounded variety of Zinfandel or Grenache, and chill it a little bit. (Remember that “room temperature” used to be a lot cooler when that rule was given. 55 degrees is perfect.

I used one of my favorite reds: The Fugitive, from Dry Creek Valley in Sonoma, California. Total Wine describes it this way:

“Aromas of blackberry and blueberry jam, graham cracker crust and hints of espresso and spice are followed by rich, layered flavors of black cherry and mocha.”

It’s about $32, which might seem high since you’re cooking with it, but it’s only 1 cup.

And if you’re carb-counting guests are worried about the wine, tell them to skip the bread or rice and enjoy the wine.

You only live once.

I think.

Blackened Short Rib on Toasted Sourdough

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