Braised Boneless Beef Short Ribs Recipe
Tip: When purchasing beef, look for local primarily grass fed beef. Grass fed beef contains more bone building conjugated linoleic acid (CLA) than beef fed entirely on grain and silage.
Ingredients
- 2 lbs boneless beef chuck short ribs (also known as a chuck flat or flap)
- Salt and pepper to taste
- 1 tbsp avocado oil
- 1 tbsp chopped rosemary or 3 Tbsp fresh
- 1 tbsp chopped thyme or 3 Tbsp fresh
- 1 medium onion
- 4 cloves garlic
- 2 tbsp balsamic vinegar
- 1 tbsp tomato paste
- 1 tbsp potato starch, flour or thickener of choice
- 2 cups natural beef broth
- 1 cup quality red wine
- 12 baby potatoes cut in half
- 2 medium carrots, chopped into 1” pieces
Instructions
- Preheat the oven to 350F. Cut 2lb chuck flat into 4 equal portions, trimming excess fat. Season each portion with salt and pepper.
- In a Dutch oven, or cast-iron pot, heat avocado oil over medium high heat. Sear short ribs on each side until you begin to see color in the beef and on the pan.
- Remove the short ribs onto a plate.
- Add balsamic vinegar to deglaze the pan.
- Add onions and garlic cloves. Cook over medium heat, stirring until the onions are translucent.
- Add tomato paste to the pot and continue cooking for one minute.
- Add flour and stir thoroughly.
- Add wine and cook until reduced to half.
- Add the broth and the herbs to the pot and stir to combine. Sauce should nicely coat a spoon but not be overly thick. Add more broth if it appears too thick.
- Return the short ribs to the pot. Cover pot with lid and cook in the oven for 2 hours. If the beef is still firm after two hours, allow more cooking time.
- Remove the pot from the oven and add in carrots and potatoes. Return to the oven for another hour.
Nutrition
Serving: 4gCalories: 670kcalCarbohydrates: 42gProtein: 52gFat: 27gCholesterol: 134mgSodium: 263mgPotassium: 1825mgSugar: 6gCalcium: 95mg
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