I never thought much about short ribs until I made them myself. I had never ordered them at a restaurant because really… why??
Well I didn’t get it & you might not either until you try them.
They are AMAZING!!! I can’t say they are the leanest meat BUT maybe just eat less?
If you’re going to make this an indulgence meal (and I might recommend that) then serve it with mashed potatoes or polenta. If not, go with cauliflower rice.
2 1/2 pounds Beef Short Ribs (bone-in, cut into 2-3 inch pieces)
Kosher Salt to taste
Ground Black Pepper (to taste)
2 Tablespoons Extra Virgin Olive Oil
1 Sweet Onion – Sliced
3 Cloves Garlic – Sliced
2 Tablespoons Tomato Paste
3/4 Cup Red Wine
1 1/2 Cups Beef Broth or Bone Broth
4 Rosemary Sprigs
Preheat the oven to 325 degrees.
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Heat the olive oil over medium/high heat in a dutch over (a ceramic coated cast-iron pot)
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Coat the short ribs in coarse salt and pepper and place in the hot pan.
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Sear each side until deep golden brown and then flip each piece over and brown on the other side.
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Remove the ribs from the pan to a plate.
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Add the onion to the hot pan and sauté until onion is translucent, 4-5 minutes.
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Add the garlic and sauté for 30 seconds.
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Add the tomato paste and cook for another 30 seconds, coating the onion.
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Add the red wine, if using, and let it reduce by one half. Add the beef broth/bone broth and bring to a simmer. If you are not using the wine, simply add in the beef broth and bring to a simmer.
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Put the short ribs back in the pan. Toss in the rosemary sprigs, cover with a lid, and place in the preheated oven.
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Bake for 2 to 2 1/2 hours, or until ribs are fall off the bone tender.
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Serve over polenta mashed potatoes or cauliflower rice.
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Enjoy!
