Hmm. Short ribs are definitely on my favorite comfort food list.
These short ribs are almost obscenely good. They smell so savory cooking it creates a wonderful “Welcome Home” aroma and the tender meat falls right off the bone.
Served over rice or mashed potatoes these short ribs are to die for. Easy to make too!
Start with Rain Crow Ranch Grass Fed short ribs. These ribs are cut three by two, meaning they are cut across 3 bones approximately 2 in. thick.
Now isn’t that a gorgeous hunk of grass fed beef?
They are perfect for the braising pot. These tough bone-in cuts are full of collagen which is melted during a long slow braise making the beef fork-tender. The combination of bone enriched stock, ribs, wine and broth turns into a beautiful rich and savory sauce.
Weston A. Price Foundation talks about the great nutritional value of bone-enriched stocks:
Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.
I always seem to cook for a crowd so I never would cook just one. Generously season all sides with salt and pepper.
Put 2 tablespoons of oil (olive or vegetable) in a large pot and heat till smoking. Then add the ribs (only enough to cover bottom) in batches to sear on all sides.
Sear to brown on all sides then set aside.
Rough chop the vegetables.
I usually do carrots, onion and celery (sort of my sacred trilogy) and of course garlic. But have fun and experiment with other vegetables. This would be the aromatic ingredients in a soup.
My family is not wild about big hunks of vegetables in their beef soooo….
I place them in a food processor …
And process until quite small. If you like bigger pieces you may want to dice by hand. Then add the veggies to the pot you browned the ribs in and cook till just tender (3-5 min).
Add flour to the veggies and stir a short time to combine (2-3 min).
Add the wine and broth to the veggies and flour combination.
Add tomato paste which will add extra richness to the sauce.
Stir to smooth the sauce out and begin to thicken just slightly (5-6 min). Then add the ribs back into the sauce covering with the liquid.
Cover the pot and put into the oven to slow cook. At this point you can vary how you slow cook in order to meet your needs/schedule.
I have cooked at 325 for 2-2 ½ hrs. and I have cooked at 200 for 6-8 hrs. I have even prepared the ribs to this point and cooked overnight at 200 then refrigerated them in morning.
This helps to separate out any fat which you can then easily skim off before reheating. But remember that fat from grassfed beef is rich in omega-3 fatty acids and CLA. I believe the braised ribs taste even better the next day.I have also cooked short ribs in a crock pot which works very well. You can’t go wrong.
You can serve over rice but our family favorite is with mashed potatoes. Dig In and enjoy!
Braised Grass Fed Short Ribs Recipe
4-6 lbs Rain Crow Ranch Grass Fed Short Ribs
Salt / Pepper
2 T Olive Oil
1 Onion (chopped)
1½ Cup Carrot (chopped)
1 Cup Celery (chopped)
2 Cloves Garlic
1/3 Cup Flour
2 Cups Dry Red Wine
2 Cups Chicken or Beef Broth
2 T Tomato Paste
Generously season Rain Crow Ranch Short Ribs with salt and pepper to taste. Put olive oil in large pot and heat till smoking. Place ribs in bottom of pot making sure they contact the bottom to get a good sear (may need to do in batches). Sear all sides. Then remove from pot.
Chop the onion, carrots, celery and garlic and cook in the pot you used to brown the ribs the vegetables till just tender (3-5 min). Add flour to the vegetables and cook another 2-3 min. Add wine and broth. Stir to make a smooth sauce. Then add the tomato paste and mix in well.
Place ribs back in the pot with the sauce covering the beef. Cover and cook in oven at 325 for 2-2 ½ hr. or slow cook on 200 for 6-8 hr. May cook in crock pot.