We prefer to braise grassfed beef short ribs in a flavorful stock and aromatics. By slow cooking them while they're almost submerged, these short ribs end up so tender, you could eat them with a spoon. Try grassfed beef short ribs with a rich, comforting side, like creamy polenta, greens, a slice of fresh bread, mashed potatoes, or risotto!
Braised Grassfed Beef Short Ribs
- White Oak Pastures grassfed beef short ribs (2.5 pounds)
- 1/4 cup flour
- 3 cups root vegetables, chopped (like carrots, parsnips, or potatoes)
- 2-4 cups vegetable, beef, or chicken stock
- The exact amount will vary depending on what size pot you use, but you need enough liquid to cover 3/4 of the short ribs
- If you need more liquid, throwing in some wine will make the sauce even more complex!
- 1 tablespoon garlic, minced
- 1 medium onion, diced
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- Cooking oil
- Salt and pepper to taste
- Take short ribs out an hour before cooking and let come to room temperature.
- Cut root vegetables into bite-sized pieces.
- Preheat oven to 275 degrees F.
- Add oil to a Dutch oven or large, heavy-bottomed roasting pan, and place on stovetop.
If you don't have a roasting pan designed for stovetop use, you can complete the saute part of this recipe in a pan on the stovetop, and then transfer all contents to a baking dish.
- Season the short ribs heavily with salt and pepper. Lightly dredge short ribs with flour and dust off any excess.
- Heat the pan on high heat. Sear the short ribs on all sides until nice and caramelized (a few minutes each side). Remove from pot, set aside.
- Add onions until soft and fragrant, about 4 minutes. Add root vegetables, stir well, and cook until vegetables start to caramelize, 4-6 minutes.
- Make some space on the bottom of pot; add garlic and spices and cook until fragrant, about 1 minute.
- Carefully return the short ribs back to the pot. Add stock and/or wine, until short ribs and vegetables are covered covering 3/4 deep.
- Heat pot until stock starts to simmer.
- Cover pot with foil or oven-safe lid; carefully place into the oven.
- Cook for about 3 hours, check ribs. Continue cooking another hour or 2, until the meat is soft and tender enough that it is almost ready to fall off the bone.
- Remove from oven and allow to sit for at least 20 minutes, still covered, before serving.
- Remove short ribs from liquid and set aside. Skim excess fat from cooking liquid.
- For a sauce to spoon over the short ribs, choose one of the following:
Option 1: Puree the liquid and root vegetables in a blender, which will make a thick sauce
Option 2: Strain liquid through colander, serving the root vegetables and the thin cooking liquid over the short ribs separately
- Serve short ribs with cooking sauce and any number or rich, comforting sides: creamy polenta, greens, a slice of fresh bread, mashed potatoes, or risotto!