As the weather starts to cool, and the leaves change, it becomes the season to have braised grass fed beef short ribs. When cooking the beef long and slow in the oven, the aroma of grass fed beef short ribs spreads throughout the house . And when it is time to taste the savory stick to your ribs- ribs! The excitement begins!
Braised Grass Fed Beef Short Ribs Recipe;
Time to cook about 3 hours,
7 pounds of Grass Fed Beef Short Ribs,
4 Idaho potatoes
3 quarts of chicken or beef stock,
2 large onions,
Spices; paprika, Mexican chili powder, garlic powder, Singapore curry, salt and pepper.
Start by defrosting the grass fed short ribs overnight in a bowl in the refrigerator,
preheat the oven to 300 degrees,
while the oven is heating- chop 2 onions,
heat an olive oiled heavy sided oven pan, on medium-high heat on the stove top,
place the short ribs in the oven pan bone sides up and sauté until the side is brown- then flip the ribs over with a pair of tongs, and brown the other side- about 10- 15minutes,
pour the chopped onions into the pan,
then, slowly pour enough chicken or beef stock into the pan, until the liquid goes 3/4 to the top of the ribs,
add salt, pepper, paprika, chili powder, and curry to the liquid,
carefully place the oven pan into the oven,
let bake for 2 hours,
while baking, chop the 4 potatoes and place into a bowl of water to keep from browning,
after 2 hours of baking, pour the potatoes into the pan, and let bake for another 1 hour,
ribs are ready when the meat is soft and falls easily off of the bone,
grass fed beef short ribs are ready!
plate and serve!