Braised Grassfed Beef Short Ribs
If you asked my husband, he would say short ribs are one of his favorite meals. If he had it his way, he would request them at least weekly.
Short ribs are another cut of meat that is best cooked low and slow. Braising infuses the meat with flavor and makes for melt-in-your-mouth tender short ribs.
The Baldwin Farm Difference
We are proudly helping cultivate a lifestyle built on food meant to nourish. Food has a direct connection to our health, and we cultivate our food to be healthy, natural, and delicious. We pride ourselves on humanely raising the animals on lush pastures, abstaining from growth hormones and antibiotics, and ensuring only organic feed.
Braised Grassfed Beef Short Ribs
Ingredients
2.5 pounds grassfed beef short ribs
¼ cup flour
4 large carrots peeled and cut into 1/2 inch pieces
2-3 cups grassfed beef bone broth
1 cup dry red wine (optional)
4 cloves garlic minced
1 medium onion diced
2 tsp smoked paprika
2 tsp dried oregano
1 tsp ground cumin
vegetable oil
salt and pepper
Instructions
Let short ribs rest at room temperature for one hour prior to cooking.
Preheat oven to 275 degrees.
In a dutch oven over medium-high heat, add oil.
Place flour in a shallow dish. Season short ribs with salt and pepper before lightly dredging in flour.
Sear all sides of short ribs. Remove and set aside.
Add onion to same pot and cook until soft, about 4 minutes. Add remaining vegetables and cook another 4-6 minutes.
Push to the side and add garlic and spices cooking until fragrant, about 1 minute.
Return short ribs to pot and add liquids until short ribs and vegetables are about 3/4 covered.
Bring to a simmer and cover before placing in the oven.
Cook about 3 hours before checking the ribs. Cook for another hour or two until the meat is almost ready to fall from the bone.
Remove from the oven and let rest still covered for 20 minutes.
Remove short ribs and vegetables from the liquid.
Serve short ribs and vegetables with the leftover sauce and a chunk of crusty bread.
