Grass Fed Beef Short Ribs
(Paleo/Gluten Free/AIP/Low Carb)
10 minute prep time/2 hour cook time
Hearty meat dishes have always been reserved for beautiful simplistic meals at favorite restaurants or while traveling. This fine tuned main course is a breeze to make in the kitchen and one pot wonder with great herbed flavors. Enjoy on a quiet night with the family or turn up the volume and plate with a seasonal vegetable and a decadent garlic sauce.
4 bone-in beef short ribs
1 tablespoon Rosemary
1 tablespoon Thyme
1 tablespoon Parsley
1.5-2 cup bone broth (preferably home made)
Fine sea salt
Preheat Oven to 350 Degrees
Place the short ribs on a plate or a piece of parchment paper and pat to dry. In a small bowl, mix the rosemary, parsley, and thyme and set aside. Meanwhile on the stovetop, drizzle oil in a dutch oven and heat the oil over medium heat.
Drizzle oil on the short ribs making sure it’s lightly coated. Immediately, add the herb mixture covering the entire rib and season liberally with fine sea salt. Gently place the ribs into the warmed dutch oven on the stovetop. Sear each side of the short rib for 1 minute till it has a nice browning.
Once browned, add the bone broth and cover with the dutch oven lid. Carefully place into the oven and slow cook for 2 hours. After cook time, remove from the oven and garnish with fresh minced herbs and plate with vegetables of choice. Pair perfectly with root vegetables like roasted carrots or mashed white sweet potatoes.
***If you do not have a dutch oven, use a pan to sear the meat and then transfer to a casserole dish, add broth, and cover tightly with foil so that it is fully sealed!