Braised Beef Short Ribs

Braised Beef Short Ribs
Braised Beef Short Ribs
Yields 4
Write a review
The Rub
  1. 1/8 cup coarse pink Himalayan salt
  2. 1/8 cup mixed flax, sesame and hemp seeds, combined (optional)
  3. 1/4 cup paprika
  4. 1 teaspoon fresh ground pepper
  5. 2 Tablespoons sugar (rapidura or coconut sugar)
  6. 1 teaspoon garlic powder
The Ribs
  1. 3-4 pounds beef short ribs
  2. 2-3 Tablespoons grass fed butter
  3. 2 cups red wine
  4. 6-8 carrots, halved
  5. 4-6 sweet/regular potatoes, quartered
  6. 2 onions, quartered
  7. 2-3 cloves whole garlic
  8. Pink Himalayan salt & pepper to taste
  9. Fresh herbs (parsley, rosemary and thyme)
  10. 1-2 Tablespoons potato starch
  1. Preheat your oven to 250 degrees
  2. Rub the roast with the oil
  3. Combine the dry spices together and rub into the roast
  4. Meat can be refrigerated for up to 5 days if rubbed in advance (optional)
  5. In a cast iron roasting pan on medium heat, pan-sear ribs in butter to crust the outside
  6. Pour wine over ribs
  7. Arrange vegetables around it
  8. Top with fresh herbs
  9. Bake for 6-8 hours
  10. Check for desired tenderness
  11. Remove and allow to cool
  12. Gravy can be made by adding a Tablespoon or two of potato starch to 1/2 cup of cold water, shake well and slowly pour into the juices the roast was cooked in
  13. You could spoon the juices over the meat as well (au jus style)
The Keyes Ingredients

Posted on

May 15, 2015

Like what you're seeing? Leave a response below. We'd love to hear from you!