A CLASSIC, TRIED-AND-TRUE RECIPE

CELEBRATE THANKSGIVING WITH THESE FALL-OFF-THE BONE BRAISED SHORT RIBS!


Recipe Creation in Partnership with Erin at The Wooden Skillet



"I am so excited to be partnering with @countrynaturalbeef to bring this cozy comfort meal to you today!"
- Erin, The Wooden Skillet



The perfect recipe for the Holidays, special celebrations or date-night in! Let's talk about short ribs and what makes this recipe so amazing. You may be wondering what the different types of short ribs are? There are three -

  1. Boneless: The meat from the ribs is cut away from the bone.

  2. English Cut: This is what is pictured above and used in our recipe and is probably what you will get if you simply ask for short ribs at your typical grocery store. It is a 2-3 inch bone with meat sitting on top of it.

  3. Flanken Style: Cut across several bones so you have a longer piece of meat with little chunks of bone throughout.


Now you may wonder what the best kind of short rib for braising is? For this recipe, we recommend using English cut. It is probably the best best braised because it has such a large piece of bone in it, the flavor from it is best extracted through a slow, low-heat process. Plus, the meat turns buttery and tender. It is a go-to luxurious meal that will knock your socks off.


Braised Short Ribs

A meal everyone around your table will be thankful for!


Ingredients:

4–8 Country Natural Beef beef short ribs (English cut)

1 tablespoon kosher salt

1 tablespoon garlic, minced

1 tablespoon ground black pepper

1 tablespoon fennel seed

2 tablespoons olive oil

1/3 cup celery, finely chopped

1/2 cup carrots, finely chopped

1/3 cup shallots, finely chopped

3 oz tomato paste

1/2 cup diced tomatoes (canned is fine)

1 and 1/4 cup beef broth

1/2 cup pomegranate juice (Whole30) or dry red wine

1 teaspoon chopped garlic

1/2 teaspoon ground oregano

1/2 teaspoon thyme

1/2 teaspoon smoked paprika (or more to taste)

1 tablespoon roughly chopped fresh basil

1/4 teaspoon rosemary



Instructions:

  1. Preheat oven to 250

  2. Combine salt, pepper and fennel in small bowl

  3. Rub salt/pepper/fennel mixture all over short ribs (optional: wrap in plastic wrap and let sit for an hour or more)

  4. Add grapeseed oil to Dutch oven on med-high heat

  5. Sear short ribs on all sides in same Dutch oven, add celery, carrots, shallots, tomato paste, diced tomatoes, beef broth, red wine, garlic, oregano, thyme, smoked paprika, fresh basil, and rosemary - stir to ensure any bits of short rib stuck to the bottom come loose

  6. Let simmer for 10-15 minutes and let reduce

  7. Add short ribs back into Dutch oven with braising liquid

  8. Place in oven and let cook for 1.5 - 2 hours, flipping halfway, or until fully cooked

  9. Serve immediately and cover with braising liquid





Serving

The perfect recipe for the Holidays, special celebrations or date-night in! Let's talk about short ribs and what makes this recipe so amazing. You may be wondering what the different types of short ribs are? And we can tell you there are 3 -




Tricks & Tips

For Whole30/Paleo simply use pomegranate juice instead of red wine and double check those ingredients in whatever beef broth you end up using!








Recipe by The Wooden Skillet

https://thewoodenskillet.com/

https://www.instagram.com/thewoodenskillet/


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