The short ribs take about 30 mins of prep and then cook in the oven for about 2 hours.
So it’s definitely more of a special occasion dish but something that’s sure to please any guest.
Ingredients:
~ 2 lbs short ribs
– 1 tsp salt
– 1 tsp pepper
– 1/2 white or yellow onion, diced
– 2 carrots, diced
– 1 celery stalk, diced
– 1 tbsp tomato paste
– 2 tbsp flour (almond flour is fine too)
– 1/2 bottle of red wine
– 2 cups beef stock (bone broth would be great too!)
– 3-4 cloves of garlic, chopped
– handful of parsley, chopped
– 1 tbsp rosemary, dried or chopped
– 1 tsp dried thyme or 4-5 sprigs fresh
– 2 tsp oregano
Directions:
1. Season each side w/ salt and pepper and sear in a large cast iron pan or Dutch oven over medium high heat, about 8 mins per side.
Remove from pan.
2. Sauté onion, carrots, celery until translucent, about 5 minutes. Then add tomato paste, almond flour (or flour of choice), & stir until fully mixed into veggies. Then add wine, stir until mixed through, add short ribs back to pan. Bring to boil, cover and reduce heat to low. Let simmer 25 mins until wine is reduced by half.
3. Add beef stock, garlic, parsley, thyme, oregano, rosemary, season w/ a little more pepper & touch of salt. I use unsalted stock so if you use regular don’t add extra salt here.
4. Bring to boil &cover, put in oven on 350 degrees for 2-2.5 hours.
Serve over my parsnip mash and with my Caesar Brussels!
