Braised Short Ribs
Servings: About 6 (5 lbs. = approx. 20 pieces x 3 per person) // 482 calories, 6 net carbs
5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
2 medium onions, chopped into 1″ pieces
2 medium carrots, chopped into 1″ pieces
2 celery stalks, chopped into 1″ pieces
1 tablespoon tomato paste
1 750 ml bottle rich, jammy red wine (i.e., Cabernet Sauvignon, Syrah, Zinfandel)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, cloves peeled
1 tablespoon onion powder
4 cups (32 ounces) low-sodium pasture-raised beef stock (or mushroom stock)
Preheat oven to 350°. Season short ribs with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons of the drippings.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add tomato paste, stir, then add the wine and short ribs and any juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs, garlic cloves, and onion powder, and stock. Stir. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are falling off the bone, about 4 hours. Transfer short ribs and vegetables to a bowl. Strain sauce from pot into a measuring cup, or if you’re feeling lazy (I usually am) pick out all the visible herbs with a dinner fork. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over cauliflower”mashed potatoes” with sauce spooned over.