Braised Short Ribs
Cooking Steps
Preheat oven to 325 degrees. In a large oven safe pot or preferably cast iron french oven, saute onion, garlic, celery, and carrots in bacon fat (I use a hefty amount to keep the ketogenic effect and of course to enhance the flavor) until onion carmelizes. Add and sweat tomato paste for about 2 min. Fold tomato paste into onion mixture. Let mixture cook another 2-3 minutes. Add red wine to pot and deglaze, scooping up any brown bits. Place short ribs in pot and add beef stock, fresh herbs, peppercorns and bay leaves. Cover, and place in preheated oven. Braise for 3-3 1/2 hours, turning short ribs every 30 minutes. Remove from oven and strain braising liquid to make a sauce. Serve with oven roasted asparagus (brussel sprouts work as well) and bacon.
FastPaleo Note: This recipe would also work well in a crockpot for 6 – 8 hours.
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Serves 4
3-4 hours
This is a Non-Dairy Recipe
Ingredients
- 4-5 lbs grass fed short ribs
- 1 onion diced
- 3 carrots chopped
- 3 celery stalks chopped
- 3 cloves garlic chopped
- 1 small can tomato paste
- 2 cups red wine
- 2 cups beef stock
- fresh rosemary, thyme, bay leaves and whole black peppercorns
- bacon grease
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3 Responses to “Braised Short Ribs”
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All of these look great!
What does it mean to “sweat” tomato paste?
If I wanted to use the crock pot as suggested, which step would that come in? Would it be right at “place short ribs in pot,” and if so, would I still need to turn them?
What does it mean when it says “strain braising liquid to make a sauce”? What’s the sauce, the liquid or the stuff that’s left over?
I love short ribs but this recipe makes me feel dumb!
I made these for dinner tonight, but used vegetable broth instead of wine and beef broth. Fabulous!