Sunday Short Ribs
Now that November is here, it’s time to break out the snuggly dishes. This recipe is actually one of my old standbys that I began making long before going gluten-free. Since short ribs take a few hours to prepare, I recommend tackling them on a day when you have time to relax and enjoy the process. A Sunday afternoon, perhaps? With a little Andrews Sisters on Pandora? Sounds perfect to me.
Super Short Ribs
6 beef short ribs
¼ cup olive oil
1 ½ medium white onions, chopped
6 stalks of celery, coarsely chopped
2 carrots, peeled and coarsely chopped
1 fennel bulb (fronds/stems/core removed), coarsely chopped
1 leek (white part only), sliced, soaked in a bowl of filtered water for 30-60 minutes, drained, and coarsely chopped
3 garlic cloves, chopped
1 bottle of burgundy wine (or other dry red wine)
1 teaspoon sea salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon dried thyme
1 tablespoon dried rosemary
4 cups beef broth (I like using organic/all-natural)
1 tablespoon evaporated cane juice (can use brown sugar or dark agave nectar)
Preheat oven to 400. Place the short ribs on a baking sheet, season with salt and pepper on both sides, and roast for 15 minutes. Remove meat from the oven and reduce heat to 300. In a Dutch oven or large stockpot, heat the oil over medium-high heat and add the onion, celery, carrots, fennel, and leek. Cook for 20 minutes, stirring periodically. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, bring to a boil, and cook over high heat for 10 minutes, so that the liquid is reduced by about half. Add the salt, pepper, thyme, and rosemary. Place the short ribs on top of the vegetables, and add broth and evaporated cane juice. Bring to a gentle boil, cover, and bake in the oven for 2 hours. Remove short ribs from pot and cook vegetables and sauce uncovered on the stovetop at medium-high heat for about 20 minutes, until the liquid is reduced some more. Return short ribs to pot until fully reheated, and serve with vegetables and sauce.
*To make paleo, use homemade beef bone broth and omit the evaporated cane juice.