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1
Preheat oven to 325F. Portion your short ribs if needed. Season to taste. Dip each side into the almond flour - it doesn't have to be too perfect or even.
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2
In batches over a high heat, brown your short ribs, then place in deep sided pan and set aside.
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3
Saute your onions and carrots until softened, then add garlic and cook until fragrant.
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4
Nestle your vegetable and garlic mixture around the short ribs and add the rosemary and stock.
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5
Cover pan with foil or a lid - leave room for steam to escape and place in oven.
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6
Uncover the short ribs and cook for an additional hour to brown and reduce the pan juices. Again, turn the ribs halfway through the cooking time.
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7
Remove from oven and rest ribs.
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8
Remove the woody rosemary stems from the pan juices and add them, as well as the leftover vegetables, to a blender. Liquefy.
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9
The thickness of the puree may need adjusting: if it is too thick, thin it out with a little more stock and if it's too watery, reduce it down on the stove top until it reaches the desired consistency.
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10
If eating straight away, let as much fat as possible rise to the surface of the sauce and skim off with a spoon. If making ahead, put the sauce in the fridge and, when cool, remove the top layer of fat completely.
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11
To serve, plate the short ribs and sauce. To reheat / make in advance: warm the ribs through gently in the sauce.
