Since we won that Le Crueset French Oven in Robb Wolf’s holiday recipe contest earlier this year, I’ve been really getting into braising things, especially in the last month or so. I’ve made the Southern Style Braised Greens on average of once a week easily (doesn’t hurt that there’s plenty of bacon in there). Today I decided to give braised short ribs a try. I didn’t want to do anything too fancy so essentially I just put the makings of a good bone broth (minus the water) in there and decided to create a nice rich bone broth while the short ribs braised.
- 4-5 lbs grass fed bone in short ribs
- 1 onion diced
- 3 carrots chopped
- 3 celery stalks chopped
- 3 cloves garlic
- 1 small can tomato paste
- 2 cups red wine
- 2 cups beef stock
- small bunch parsley
- 3 sprigs rosemary
- 2 sprigs thyme
- 1 tbs whole peppercorns
- bay leaves
- 3 tbs bacon fat
- Preheat oven to 325° F.
- In a large oven safe pot or preferably cast iron french oven, saute onion, garlic, celery, and carrots in bacon fat 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.
- Let wine reduce by half then add beef stock.
- Place short ribs in pot and add fresh herbs, peppercorns and bay leaves.
- Cover, and place in preheated oven.
- Braise for 3-3½ hours, turning short ribs every 30 minutes.
- Remove from oven and strain braising liquid to make a sauce.
- Enjoy.
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