Kick off the year in style with tender beef short ribs cooked in a rich savory sauce. If you like meat that’s so soft that it easily falls off the bone, you’ll love this recipe. I like to include a splash of red wine to enhance the dark sauce but if you want to skip this and add a different liquid such as coconut aminos, go for it. Serve with rice or fluffy mashed potatoes.
Rub Pepper Salt and Pluck All Purpose Organ-Based Seasoning into beef-ribs.
On the stovetop, warm a dutch oven and add about 3 Tbsp. A2/A2 Ghee.
Add beef ribs to the pan and brown the meat on all sides. Remove meat.
Add another 2 Tbsp. butter, diced onions, garlic, and carrots and sauté for a few minutes until tender.
To the sauteed vegetables, add bone broth, vegetable powders, thyme, tomato paste, and red wine if you’re including it and mix together. Return ribs to the pan, stir gently, and secure the lid.
Place into an oven pre-heated to 300 degrees F and cook for approximately 2.5 hours until meat is fork-tender. Check periodically for doneness to avoid overcooking and drying out the ribs.
