Rain Crow Ranch Beef Short Ribs Recipe


Grass Fed Braised Beef Short Ribs by Rain Crow Ranch

 

 Here at Rain Crow Ranch we are always looking for new recipes to utilize all cuts of beef. Although short Ribs are not typically the most popular cut of beef we have found, when cooked correctly, that they are the most delightful, tendor cut of beef packed full of flavor. This sensational recipe is sure to ignite your taste buds. It is so simple and easy to prepare, in 30 minutes or less you will look like a five star chef.

 

 

Ingredients

 All Ingredients needed for this Delicious Short Rib Meal!

 

   

Olive Oil

 Oil Cast Iron ( you don’t have to use a cast iron, it is just our favorite). Turn stove on high heat.

 

 

Cutting Ribs

 Cut Short Ribs into one Rib Sections

 

 

Browning Short Ribs

 Sear Grass fed beef short rib sections until all sides are equally brown (You sear to lock in flavor)

 

 

Browning2

 

 

Onions on Short Ribs

 Apply salt and pepper then add cubed potatoes and onions to pot with your short ribs and allow to cook for a couple of minutes

 

 

Adding Wine and Broth

 After onions and potatos are warm, add red wine ( the dryer the better) and beef broth

 

 

Finishing Touches

Cover pot with a lid and place in oven at 350 degrees for two hours. Remove and serve !!!

 



Prep Time: 15 Minutes      Difficulty: Easy

Ingredients

Serves 4 People

4 3×2 Grass Fed Beef short Ribs

2 potatoes – cubed

1 onion – sliced

1/4 cup Extra Virgin Olive Oil

1/3 cup Dry Red Wine

1/4 cup Beef Broth

1tbs Pepper

1 tspn Salt


Preperation Instructions

Heat Oven to 350 degrees. Heat olive oil on high heat in pot (we prefer cast iron). Cut short ribs into 1 bone sections. Sear short ribs in extra virgin olive oil on all four sides. Once all sides are seared (should take around 5 minutes) add salt and pepper. Add cubed potatoes and spread sliced onions on top (you can’t use too many onions). Remove from heat. Add red wine and beef broth. Cover. Place in oven for two hours.

Remove and serve.

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