2 3/4 hours
Makes 6 Servings
Description of Fody's BBQ Beer Low FODMAP Short Ribs
Short ribs are a fantastic cut of beef to braise because they end up being fall-apart tender. Here we use beer (which has been lab tested as low FODMAP), and a bunch of Fody low FODMAP kitchen staples: Fody Garlic-Infused Olive Oil, Fody BBQ Sauce, Fody Marinara Pasta Sauce and Fody Steak Seasoning to lend tons of flavor in an easy preparation. You need a heavy Dutch-oven, and while the cooking time is long, it is hands-off in the oven, freeing you up for other things. We like these short ribs served with mashed potatoes or polenta.
Fody's BBQ Beer Low FODMAP Short Ribs Ingredients
- 4-pounds (1.8 kg) bone-in, beef short ribs, cut into 3-inch to 4-inch (7.5 to 10 cm) pieces
- Fody Low FODMAP Steak Seasoning
- 2 tablespoons Fody Garlic-Infused Low FODMAP Olive Oil
- 1 cup (72 g) chopped leek greens
- 1, 12-ounce (340 g) bottle Fody Low FODMAP BBQ sauce
- 1, 12-ounce (360 ml) bottle beer
- 1 cup (250 g) Fody Marinara Low FODMAP Pasta Sauce
- 1 cup (240 ml) low FODMAP beef broth
- 4 medium carrots, trimmed, peeled, cut into large bite-sized chunks
- Flat-leaf parsley
Directions for Fody's BBQ Beer Low FODMAP Short Ribs
Place rack in middle of oven. Preheat oven to 325°F (165°C).
Season the meat on all sides with Fody Low FODMAP Steak Seasoning. Heat oil over medium heat in a large Dutch oven and brown the ribs on all sides, working in batches. Remove short ribs from pot and set aside.
Add leek greens to pot and sauté for a few minutes until softened, but do not allow to brown. Whisk in BBQ sauce, beer, marinara and beef broth until combined, then add carrots and browned short ribs, nestling them down in the liquid. Cover and bring to a simmer then transfer to the oven and cook until the short ribs are fall-apart tender, about 2 1/2 hours. Stir the pot once or twice during the cooking time. Skim off and discard any excess fat. Taste and adjust seasoning if desired. Remove short ribs and simmer sauce to reduce a bit, mashing the carrots into the sauce. Add ribs back in and heat through.
Serve with mashed potatoes or polenta and garnish with chopped parsley. You may refrigerate the cooled low FODMAP ribs in an airtight container for up to 4 days. They are even better re-heated!
I like to make these a day ahead, refrigerate overnight and skim off the fat before reducing the sauce. The chilling time makes it very easy to find and remove the excess fat, which will congeal on the surface.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com