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INGREDIENTS
- 2 Tbsp olive or avocado oil
- 3-4 lbs bone-in short ribs
- Pink Himalayan salt + pepper, to taste
- 1 large onion, diced
- 1 stalks celery, diced
- 2 carrots, diced
- 3 cloves garlic, crushed
- 2 Tbsp tomato paste
- 2 cups wine: Cabernet Sauvignon
- 3 cups beef broth (great opportunity to use bone broth to boost the nutrient density!)
- 2 bay leaves
- 1 sprig thyme
- 1 sprig oregano
DIRECTIONS
Preheat the oven to 350°F.
Rinse and pat dry the bone-in short ribs and generously season with salt and pepper.
Heat 2 Tbsp oil in 6 Qt Dutch oven over medium-high heat. Brown the ribs in two batches for 5-6 minutes on each side, then transfer to a plate and set aside.
Add the onion and cook for 8-10 minutes or until translucent and softened. Add the celery and carrots and cook for 3-5 minutes.
Add the garlic and tomato paste and cook for a few more minutes.
Stir in the wine, bring to boil, lower the heat to medium and simmer until it reduces in half, about 15-20 minutes.
Add the beef broth and stir.
Transfer the meat back to the pot, add the herbs.
Cover with the lid and transfer to the oven.
Cook for 2 ½-3 hours or until the ribs are tender.
Transfer the meat to the plate and cover with foil.
Strain the sauce and set discard the vegetables.
Pour the liquid back to the pot and simmer until it thickens.
Buy Meat for this Recipe
Short ribs are a cut taken from the brisket, chuck, plate, or rib areas of beef. They consist of a short portion of the rib bone with meat in varying thickness.
Beef Bones are chalked FULL of micronutrients, minerals, good healthy fat, & restorative amino acids such as glycine, alanine, proline, and hydroxyproline in the gelatin.
