Delicious and easy, this grass-fed braised short ribs is a hit with the whole family. Double or triple it to make enough for a few days of leftovers to enjoy a second time (or a third!)
Ingredients
5 pounds bone-in grass-fed and finished beef short ribs,
Kosher salt and freshly ground black pepper
3 tablespoons duck fat or grass fed butter
3 medium onions, chopped
3 medium carrots, peeled, chopped
3 celery stalks, chopped
1 750 ml bottle dry red wine such as Chianti (or use more broth if preferred)
1 small bunch Parsley
1 small bunch Sage
1 small bunch Rosemary
1 small bunch Thyme
4 cups beef bone broth
Instructions
Preheat oven to 300°
Season short ribs with salt and pepper
Heat oil in a large Dutch oven over medium-high
Brown short ribs on all sides, about 3 minutes per side
Add onions, carrots, and celery to pot and cook over medium until browned, stirring often, until brown and soft, about 5 minutes
Stir in wine then bring to a simmer lower heat to medium and simmer about 20 minutes
Add all herbs and broth.
Cover and place in oven, cooking until short ribs are tender, roughly 3 hours.
Remove from oven, place on stove top and uncover to cool roughly 10 minutes.
Serve on top of pureed or mashed cauliflower.
Recipe by Paleoista at https://www.paleoista.com/?p=50854