Description
Tender and flavorful grass-fed beef short ribs, slow-cooked to perfection.
Ingredients
Scale
- 4 pounds grass-fed beef short ribs
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Preheat the oven to 300°F (150°C).
- Season the short ribs with salt and black pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Brown the short ribs on all sides.
- Add chopped onion and minced garlic; sauté until translucent.
- Pour in beef broth and red wine, scraping up any brown bits from the bottom.
- Add rosemary and thyme, then bring to a simmer.
- Cover and transfer to the oven. Cook for 3 hours or until tender.
- Remove from oven and let rest before serving.
Notes
- Serve with mashed potatoes or crusty bread.
- Can be made a day ahead; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braised
- Cuisine: American
Nutrition
- Serving Size: 1 rib
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 110mg