About the Recipe
This dish highlights the tender richness of Whole Harvest Meats Short Ribs, paired perfectly with seasonal vegetables and our hearty bone broth for a satisfying meal!
Ingredients
4 lbs Whole Harvest Meats Extra Long Short Ribs (Dino Ribs)
2 tbsp Whole Harvest Meats Tallow
2 tsp sea salt
1 tsp black pepper
1 large onion, diced
4 garlic cloves, minced
2 carrots, cut into chunks
2 parsnips, cut into chunks
1 cup dry red wine (optional, or substitute with extra broth)
3 cups Whole Harvest Meats Bone Broth (Beef)
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
1 tbsp tomato paste
Preparation
1. Preheat and Season: Preheat your oven to 325°F. Pat the short ribs dry and season with salt and pepper on all sides.
2. Sear the Ribs: Heat the tallow in a large, oven-safe Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove the ribs and set aside.
3. Prepare Aromatics: In the same pot, reduce heat to medium. Add onions, garlic, carrots, and parsnips. Sauté until softened, about 5 minutes.
4. Deglaze and Build the Base: Stir in tomato paste and cook for 1 minute. Deglaze the pot with red wine (or additional broth), scraping the browned bits from the bottom.
5. Combine and Braise: Return the short ribs to the pot. Add Whole Harvest Meats Bone Broth, rosemary, thyme, and bay leaf. Ensure the liquid covers about ¾ of the ribs.
6. Cook Low and Slow: Cover the Dutch oven and transfer it to the preheated oven. Braise for 2.5-3 hours, or until the ribs are tender and fall off the bone.
7. Serve and Enjoy: Discard the rosemary, thyme, and bay leaf. Serve the ribs and vegetables with the rich, flavorful broth over mashed potatoes, creamy polenta, or alongside crusty sourdough bread.