Featured Grass Fed Beef Recipe: Beef Short Ribs
Fork-Tender Grass Fed Beef Short Ribs
Grass Fed Beef Short Ribs are a very popular and versatile cut of beef — it’s used in beef dishes around the world. Short ribs are an economical option for a hearty and delicious dish your family will love. This month’s featured grass fed beef recipe comes from a River Watch Beef customer. “The most amazing ‘beefy’ flavor you will ever experience, I used the broth from my River Watch Beef stock bones, and the Beef Short Ribs to make the most out of my River Watch Beef purchase. I also tossed in some celery, extra carrots, and a bell pepper… the more veggies the merrier!”
– C. Kiersch (St. Louis, MO)
Delicious Grass Fed Short Ribs Recipe
- 3 whole Beef Short Ribs
- Kosher Salt and Pepper To Taste
- 1/4 cup All-purpose Flour
- 6 pieces Pancetta, Diced
- 2 Tablespoons Olive Oil
- 1 whole Medium Onion, Diced
- 3 whole Carrots, Diced
- 2 whole Shallots, Peeled And Finely Minced
- 2 cups Red Or White Wine
- 2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)
- 2 sprigs Thyme
- 2 sprigs Rosemary
Preparation and Cooking Instructions
Salt and pepper ribs, then dredge in flour. Set aside.
In a large dutch oven, cook pancetta over medium heat until completely crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.
Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.
Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.
Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)
Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.