Sundays are for lazy mornings with a cup of coffee, Fixer Upper on HGTV, and home-cooked dinners. A few years ago, I stopped eating red meat because it made me feel super bloated and inflamed; I felt like I couldn’t digest the meat. Fast forward to a little research, a bit of experimenting, and I am back on the saddle, chomping on buffalo wings and Bistecca Alla Fiorentina (I actually re-introduced meat back in my diet in Italy, 2015). My findings told me that it wasn’t the meat itself per se, it was the quality and where the meat was raised and how it was treated. Ever since switching to Butcher Box meat or high-quality grass-fed/grass-finished beef, my stomach does bloat, I get a euphoric high (look it up – it exists!) from eating quality meals, and I feel stronger than I felt eating only plants. (disclaimer: no judgement if your body runs solely on plants, I love me some veggie meals as well, I just thrive more on meats and fats).
Anywho, I’ve seen restaurants whip up some bangin’ recipes involving short ribs. I honestly never knew what they were or how they looked because they were always shredded or legitimately falling off the bone as I ate. Short ribs are one of those cuts that is super tender when cooked correctly, and can easily turn chewy and tough. My favorite way to make these babies is to braise them in (or on, in this case) the oven for 2-3 hours on a medium-low flame in broth and yes, lushes, red wine. Red wine adds beautiful notes and aromas, also the meat itself turns a succulent red color #drool. The best part? It all gets cooked in a dutch oven.
Seasoning is super simple: salt, pepper, garlic powder, oregano. I quickly pan sear the short ribs in some Kerrygold butter (a staple in my household), browning each side. I added the red wine – I used Cabernet, but a Merlot works too – to deglaze the bottom. After a few minutes of simmering, I add in two containers (each measured 1 pint) of bone broth and sprinkled some rosemary on top of the ribs. This simmered for 2.5 hours on low. I swear this was the most buttery, flavorful, and tender piece of meat I’ve had in a while, paired with my cheesy roasted broccoli I was a happy pup :). Nomaste!
Slow Braised Short Ribs in Bone Broth and Red Wine
- 3 lbs grass fed short ribs
- 2 tbs grass fed butter
- 1 cup dry red wine
- 2 pints or two cartons bone broth, beef
- Dried oregano
- Garlic powder
In a large pan or dutch oven, heat butter over medium heat.
Season short ribs with dry seasonings, be generous here!
Add short ribs to pan/dutch oven to brown, 3-4 minutes per side. Re-season if you need to. Add in cup of red wine to de-glaze the bottom of the pan. Turn short ribs over. Simmer for five minutes
Add in bone broth and stir/turn the short ribs. Cover and let simmer for 2-3 hours on medium to medium-low heat (low is preferred). Meet may not fall off the bone, but it should be tender where you can fork off pieces rather easily.
Serve with cheesy roasted broccoli, sweet potatoes, rice, etc. Enjoy!