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Ingredients
- 1 1/4 Lb Arizona Grass Raised boneless short ribs
- 1/4 Cup All-purpose flour
- 3 - 4 Tbsp olive oil
- 1 Cup Yellow onion, chopped
- 1 Cup Carrots chopped
- 1 Cup Celery chopped
- 1/2 Bunch Fresh Rosemary
- 1/2 Bunch Fresh Thyme
- 1/2 Bunch Fresh Oregano
- 1/2 Tsp Red Pepper Flakes
- 1 Tbsp Garlic chopped
- 1/4 Cup Tomato paste
- 1 Cup Red wine
- 1 Qt Grass-fed beef bone broth
- Kosher Salt
- Freshly ground black pepper
Ingredients
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Instructions
- Preheat oven to 275°F
- Season room-temperature short ribs heavily with salt and pepper. Lightly dredge each short rib with flour and dust off excess.
- Heat a large oven safe skillet or pot with olive oil on high heat
- Sear short ribs on all sides, then remove from pot and set aside.
- Add butter to pot and add onions, carrots, celery, fresh herbs, red pepper flakes and garlic. Stir well. Continue to cook, caramelizing vegetables until golden brown.
- Add tomato paste and cook approximately 2 minutes
- Add red wine and simmer over low heat to reduce by half
- Add beef broth and continue to simmer mixture about 5 minutes.
- Taste mixture and season broth to taste with salt and pepper. Turn off heat.
- Add seared meat back to pot with hot broth mixture.
- Cover ribs and broth with foil or tight-fitting oven-safe lid, place in oven and cook until meat is tender, almost falling apart but not quite, approximately 2 to 3 hours.
- Remove cooked short ribs from cooking liquid and set aside. Remove excess fat from cooking liquid and puree carefully in blender (thicker sauce) or strain in colander (thinner sauce).
- Pour finished cooking liquid over braised short ribs. Serve with your favorite recipe for Parmesan polenta or roasted garlic mashed potatoes.