BRAISED SHORT RIBS
Prep Time
20 MinutesCook Time
2.5 HoursServings
6
Slow cooking short ribs is the secret to tender fall-off-the-bone meat. Plus, with this recipe, you can just prep it and forget it in the oven!
Ingredients:
- 3 pounds beef short ribs
- 2 teaspoons organic coconut oil
- 2 teaspoon freshly ground black pepper
- ½ cup onion, sliced
- 3 cloves garlic
- ¼ cup apple cider vinegar
- 4 cups of beef bone broth
- 2 bay leaves
- 1 tablespoon fresh rosemary
- 3 tablespoons fresh thyme
Directons:
- Preheat the oven to 350 F.
- Sprinkle the ribs with salt and pepper.
- Melt the coconut oil in a dutch oven over medium high heat, and place the ribs in the pot in a single layer (you may have to do this in batches).
- Brown the ribs on all sides, then remove to a plate until all the ribs are browned.
- Add the onion and garlic cloves to the pot and cook for about five minutes or until the onion is soft. Add a pinch of the salt and the vinegar, scraping the bottom of the pan to release any browned bits.
- Return the ribs to the Dutch oven and pour the stock over the beef and onions. Bring to a boil before turning off the heat and placing a lid on the pot.
- Carefully transfer the pot to the preheated oven and cook for approximately 2.5 hours or until tender. Store any leftovers in a covered container in the refrigerator for up to three days.