Slow Braised Short Ribs in Bone Broth and Red Wine
3lbsgrass fed short ribs
2tbsgrass fed butter
1cupdry red wine
2pintsor two cartons bone broth, beef
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!