Paleoista’s Easy Braised Short Ribs

Braised Short Ribs
Recipe type: Paleoista
Cuisine: Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 10
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!)
  • 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
  1. Preheat oven to 300°
  2. Season short ribs with salt and pepper
  3. Heat oil in a large Dutch oven over medium-high
  4. Brown short ribs on all sides, about 3 minutes per side
  5. Add onions, carrots, and celery to pot and cook over medium until browned, stirring often, until brown and soft, about 5 minutes
  6. Stir in wine then bring to a simmer lower heat to medium and simmer about 20 minutes
  7. Add all herbs and broth.
  8. Cover and place in oven, cooking until short ribs are tender, roughly 3 hours.
  9. Remove from oven, place on stove top and uncover to cool roughly 10 minutes.
  10. Serve on top of pureed or mashed cauliflower.