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.
Heat the olive oil over medium/high heat in a dutch over (a ceramic coated cast-iron pot)
Coat the short ribs in coarse salt and pepper and place in the hot pan.
Sear each side until deep golden brown and then flip each piece over and brown on the other side.
Remove the ribs from the pan to a plate.
Add the onion to the hot pan and sauté until onion is translucent, 4-5 minutes.
Add the garlic and sauté for 30 seconds.
Add the tomato paste and cook for another 30 seconds, coating the onion.
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.
Put the short ribs back in the pan. Toss in the rosemary sprigs, cover with a lid, and place in the preheated oven.
Bake for 2 to 2 1/2 hours, or until ribs are fall off the bone tender.
Serve over polenta mashed potatoes or cauliflower rice.