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Braised Grass-Finished Beef Short Ribs
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Introduction
Here’s a tender and flavorful recipe for grass-finished beef short ribs that brings out their natural richness while staying simple and nourishing. Because grass-finished beef is typically leaner and more complex in flavor than grain-finished, low and slow cooking is key.
Steps
1. Prep & Sear:
Preheat oven to 300°F (or set slow cooker to low).
Pat ribs dry. Season generously with salt and pepper.
In a Dutch oven, heat oil over medium-high.
Sear ribs on all sides until browned (about 3–4 mins per side). Remove and set aside.
2. Build the Flavor:
Lower heat and add onions. Sauté until softened, 5 minutes.
Stir in garlic and tomato paste, cook 1 minute.
Pour in broth (or broth/wine combo), scraping up browned bits.
Add thyme, bay leaves, carrots, and celery. Return ribs to the pot.
3. Braise:
Cover and place in the oven for 3 to 3.5 hours, or until meat is fork-tender.
If using a slow cooker: cook on low for 8 hours or high for 5–6.
Ingredients
2.5–3 lbs grass-finished beef short ribs
Salt & black pepper to taste
2 tbsp olive oil or tallow
1 large onion, sliced
3 garlic cloves, minced
2 cups beef bone broth (or red wine + broth combo)
1 tbsp tomato paste (optional but adds depth)
2 tsp fresh thyme (or 1 tsp dried)
2 bay leaves
2 carrots, cut into chunks
2 stalks celery, cut into chunks