Beef Short Ribs to Kick off Football Season

When my husband and I were at the Leesburg Farmer’s Market, we picked up some incredible looking beef short ribs. I’ve made short ribs before and I happen to like the deep beefy flavor of slowing cooking them or braising them. What impressed me about these beef ribs were that they were not cut into individual ribs, instead, they were kept together in 3 rib pieces. I liked that idea a lot, that way I can have just a huge chunk of beef sitting on my plate!

A few months ago, my husband and I drooled over one of our favorite shows, the Best Thing I Ever Made. And one of the recipes that caught our eye was the beef short ribs. And since it’s the opening game of the 2013 NFL season, I thought I’d make something special for my husband to celebrate. I tried to conform to our new way of Paleo eating as much as possible, but kept some of the seasonings from the original recipe. So here is my version of beef short ribs.

Cook Time: 2 ½ hours
Serving Size: 2

Ingredients:
2 6-ounce pieces of beef short ribs
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 teaspoon seasoned salt
1 cup all-purpose flour
2 tablespoon coconut oil
6 cloves garlic, smashed and minced
2 carrots, peeled and diced small
2 stalks celery, diced small
1 Vidalia onion, diced small
1 cup red wine
2 cups chicken stock
2 cups beef stock
2 cups water
1 14.5-ounce can stewed tomatoes
2 tablespoons Worcestershire sauce

Preheat oven to 325 degrees F. In a large Dutch oven, heat the coconut oil over medium-high heat.

Sprinkle the short ribs on all sides with the salt, pepper, garlic salt and seasoned salt. Rub the seasonings into the meat. Dredge the short ribs in the flour and pat off any excess flour.

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Place the short ribs in the Dutch oven and sear until browned on both sides, 2 to 3 minutes per side.

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Add the garlic, carrots, celery and onions and sauté for 3 minutes.

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Add the wine and allow to simmer for 5 minutes. Stir in the chicken stock, beef stock, water, tomatoes and Worcestershire sauce.

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Bring to a simmer. Cover and place in the oven for 2 ½ hours.

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Be sure to occasionally check the liquid in the pan to make sure there is enough to keep the meat moist and simmering. Add more stock if necessary. The original recipe called for this to be served over polenta, but I choose quinoa instead.

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