Braised Beef Short Ribs

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by Carol Green on January 27, 2014 in Carol Green, Family Nutrition

Coffee, red wine, orange juice with spices; odd sounding flavors complement to create depth of flavors to enhance the delicious grass fed beef. ( For more information about the importance of grass fed beef visit www.tasteofhealing.com)

 

Ingredients

    • 3-4 pounds Beef Short Ribs

    • 1 cup Carrots, peeled and diced (2-3)

    • 2 cups Yellow Onions, diced ( 1 medium)

    • 2 cups Celeriac Root, peeled and diced (1 small)

    • 1 cup Celery, stringed and diced (2 -3 ribs)

    • 6 cloves mashed Garlic

    • 1 cup fresh Orange Juice

    • 1 cup strong Coffee

    • 4 cups Brown Beef Stock

    • 1 cup crushed Tomatoes

    • 1 tablespoon Barnet Bay Butchers Rub seasoning (Savory Spice Shop)

    • 1 teaspoon ground Cumin

 

  • Salt and pepper to taste.

  • 4-6 tablespoons Ghee or Coconut Oil for cooking

 

Cooking Directions

  • Preheat oven to 325 degrees

  • Pat the beef dry with paper towels.

  • Heat a large dutch oven or casserole over medium high heat, add 2-3 tablespoons Ghee to the casserole and sauté the beef until nicely browned on all sides.

  • Remove from the pan and set aside.

  • Add a little more ghee and slow caramelize the onions. Add the rest of the vegetables and cook a few more minutes until softened.

  • Add the seasonings, orange juice, wine, tomatoes and stock to the pan, bring to a simmer.

  • Place the over back in the dutch oven, cover and place in the oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

  • Taste for seasoning.

www.tasteofhealing.com

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