Red Wine Braised Short Ribs Paleo Grain Free Gluten Free Recipes
RED WINE BRAISED SHORT RIBS (PALEO, GRAIN FREE, GLUTEN FREE)
Steps:
- 1. Preheat oven to 325 degrees. 2. Chop bacon in thin 1/4 inch slices. Chop carrot, onion and celery coarsely. 3. If short ribs are large cut between ribs to give individual cuts of each short rib. Lightly salt and generously pepper each short rib. 4. Heat a dutch oven over medium heat and add bacon. Fry until crispy and remove bacon but leave bacon fat in dutch oven. 5. If there isn't enough bacon fat covering the bottom then add a little bit of avocado oil. 6. Make sure the oil is nice and hot. Add the short ribs and brown on all sides, about 1-2 minutes per side. (May have to do in batches so not overcrowded.) 7. Once ribs are browned remove and cover with foil. 8. Add onions, carrots, celery, and tomato paste to the dutch oven and cook for a minute or two, stirring to prevent burning. 9. Once veggies start to soften pour in red wine and stock and scrape the bottom of the dutch oven while stirring to deglaze the dutch oven. Add salt and pepper to taste. 10. Let come to a light simmer and then place the short ribs back into the dutch oven, spacing evenly. Nestle rosemary and thyme into pot and return bacon to pot. 11. Place lid on dutch oven and put in oven for 2 1/2 - 3 hours. Half way through cooking turn ribs over in liquid and add the sliced mushrooms. 12. Once done, remove ribs to warm plate and tent with foil. 13. Remove rosemary and thyme and slightly de-fat the braising liquid. 14. Return dutch oven to stove top over medium heat and reduce braising liquid slightly. 15. Turn heat off and serve meat with your choice of side and reduced braising liquid and vegetables spooned over the short ribs.
RED WINE-BRAISED SHORT RIBS
Steps:
- Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
- Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
- Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
- Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.
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- Leave the meat undisturbed for about 4 minutes or until the first side is nicely browned and it releases automatically from the bottom of the pan. If it is sticking, leave it alone for another minute or two, giving it time to develop a nice crust on the outside. Use the tongs to turn the ribs to the other side and leave alone for another 4 minutes or so. When browned, stand the ribs on their edges to brown, flipping one more time until all four sides are evenly browned. Use the tongs to transfer the browned ribs to a baking sheet.
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