Braised Grass-Finished Beef Short Ribs
September 21, 2026 • 0 comments
Here’s a tender and flavorful recipe for grass-finished beef short ribs that brings out their natural richness while staying simple and nourishing. Because grass-finished beef is typically leaner and more complex in flavor than grain-finished, low and slow cooking is key.
- Prep Time:
- Cook Time:
- Servings: 4-5
Ingredients
- (2.5-3 lbs.) Grass-finished beef short ribs
- (To Taste) Salt & Pepper
- (2 tbsp) Olive Oil or Tallow
- (1) Onion, Sliced
- (3) Garlic Cloves, minced
- (2 cups) Beef Bone Broth (or red wine + broth combo)
- (1 tbsp) Tomato Paste (optional but add depth)
- (2 tsp) Fresh Thyme (or 1 tsp dried)
- (2) Bay Leaves
- (2) Carrots, cut into chunks
- (2) Celery Stalks, cut into chunks
Directions
1. Prep & Sear:
- Preheat oven to 300°F (or set slow cooker to low).
- Pat ribs dry. Season generously with salt and pepper.
- In a Dutch oven, heat oil over medium-high.
- Sear ribs on all sides until browned (about 3–4 mins per side). Remove and set aside.
2. Build the Flavor:
- Lower heat and add onions. Sauté until softened, 5 minutes.
- Stir in garlic and tomato paste, cook 1 minute.
- Pour in broth (or broth/wine combo), scraping up browned bits.
- Add thyme, bay leaves, carrots, and celery. Return ribs to the pot.
3. Braise:
- Cover and place in the oven for 3 to 3.5 hours, or until meat is fork-tender. If using a slow cooker: cook on low for 8 hours or high for 5–6.
