Beef Short Ribs
Ingredients
The meat
-
4
lbs
beef short ribs
-
to taste
salt
-
to taste
pepper
The aromatics and vegetables
-
2
tbsp
olive oil
-
1
large
onion (chopped)
-
3
cloves
garlic (minced)
-
2
carrots
carrots (finely chopped)
-
2
stalks
celery (finely chopped)
The sauce
-
2
tbsp
tomato paste
-
2
cups
beef broth
-
1
cup
red wine (optional)
-
2
sprigs
fresh thyme
-
2
leaves
bay leaves
-
1
tbsp
coconut aminos
-
to taste
chopped fresh parsley (for garnish)
Instructions
- Preheat the oven to 325°F (160°C).
- Season the beef short ribs generously with salt and pepper on all sides.
- In a large Dutch oven, heat the olive oil over medium-high heat and sear the short ribs until browned on all sides, about 4 to 5 minutes per side.
- Set the seared short ribs aside on a plate.
- In the same pot, add chopped onion, garlic, carrots, and celery, and sauté until the vegetables start to soften.
- Stir in the tomato paste and cook for another minute.
- Pour in the beef broth and red wine, scraping the bottom of the pot to release any browned bits.
- Return the seared short ribs to the pot along with any juices from the plate.
- Add fresh thyme, bay leaves, and coconut aminos, ensuring the liquid partially covers the short ribs.
- Bring the liquid to a simmer, cover the pot, and transfer it to the preheated oven.
- Braise the short ribs for about 2.5 to 3 hours or until the meat is fork-tender.
- Remove the pot from the oven and skim off any excess fat from the surface of the sauce.
- Serve the beef short ribs over mashed potatoes or polenta, garnished with fresh parsley if desired.
Nutrition Facts (estimated)
Servings
4 servings
Calories
534
Total fat
41g
Total carbohydrates
8g
Total protein
65g
Sodium
835mg
Cholesterol
195mg
You might also like