These braised boneless short ribs are rich, tender, and incredibly delicious. We recommend serving them with polenta, as we have here.
Ingredients Servings: 8
- 4 lbs. Boneless Grass-Fed Beef Short Ribs
- High Heat Oil (Canola, Safflower or Grapeseed)
- 1 chopped Onion
- 2 chopped Carrots
- One 28-oz can Crushed Tomatoes
- 1 T Ground Allspice
- 6 minced cloves of Garlic
- 2 C Red Wine
- 2 C Beef Stock
- 1 Bay Leaf
- 2 sprigs of Thyme
- Salt and Pepper Recommended Side: Polenta
Preheat your oven to 300 degrees. Dry off the short ribs and season them liberally with salt & pepper.
Sear the spare rib pieces in an oiled pot or dutch oven until they develop a brown crust, turning to sear all sides.
Remove the short ribs from the pot and add the onion and carrots. Saute the vegetables until they soften and the onion is starting to brown, then add the garlic. Continue to cook, stirring, until you can smell the garlic.
Pour in the red wine, scraping the bottom of the pot to free any browned bits. Simmer to reduce the wine by half, then add the stock, herbs & spices and the can of tomatoes.
Return the short ribs to the pan and heat until the liquid comes to a simmer.
Move the pot to the oven and braise until the meat is tender (around 2 ½ hours).
Remove the pot from the stove and remove the short ribs to a clean plate.
Strain the braising liquid into a new pot and simmer it until it coats the back of a spoon
Serve the short ribs with the sauce and your choice of sides.