Classic braised beef short ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor. Using bone-in grass fed and grass finished beef short ribs infused with our Organic Grass Fed & Grass Finished Beef Bone Broth creates a nutritional powerhouse!
So what is braising? Braising is a combination cooking method where you first sear the food with a dry heat and then slowly cook it for a long period of time in a wet heat, usually a braising liquid with a lid to trap in the heat. Tough cuts of meat that require long cooking times to reach a tender, pleasant texture are great candidates for braising. It is a low and slow method for cooking and locks in the nutrients and flavor.
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|6 to 8 (approx 4 lbs) bone-in short ribs||1 tsp sea salt|
|1 tsp fresh ground black pepper||1 tsp granulated onion|
|1 tsp granulated garlic||3 tbs beef tallow (or coconut oil)|
|1 onion, diced||5 cloves garlic, crushed and minced|
|2 carrots, ½ inch slices||8 oz fresh mushrooms, quartered|
|1 cup The Flavor Chef Organic Beef Bone Broth||1 sprig fresh rosemary|
|1 sprig fresh thyme||scallions (for garnish), sliced|
- Preheat oven to 350°.
- Season all sides of the short ribs with sea salt, black pepper, granulated onion, and granulated garlic.
- Heat a heavy, oven safe pot over high heat. Add in beef tallow (or coconut oil) and allow to heat briefly. Sear short ribs in tallow for about 1 minute per side. Remove from pot and set aside.
- Add onion to pot and sauté for 2 to 3 minutes. Add in garlic and sauté for 1 more minute. Next, add in the carrots and then add in the mushrooms and allow to release liquid.
- Pour in the Organic Beef Bone Broth and bring to a simmer. Add the meat back to the pot. Place rosemary and thyme sprigs in the pot.
- Cover and transfer to preheated oven for about 2 to 2 ½ hours, or until meat is tender.