Braised All Natural Short Ribs
Braised All Natural Short Ribs with Dijon Mustard
C&R Ranch All Natural Beef Short Ribs
How to change your favorite beef recipes for Grassfed Beef:
When cooking a stew, pot roast, soup or other slow cooking dish, lower the temperature and increase the cooking time.
You may want to add a little extra fat, but since short ribs are quite fat, we did not do that for this particular recipe.
We adapted this recipe from the 2009 book: Gourmet Today, edited by Ruth Reichl.
1 (750-ml) bottle dry red wine
4 pounds beef short ribs, cut into 2-inch lengths
Salt and freshly ground black pepper
2 tablespoons olive oil
10 shallots, trimmed, leaving root ends intact, and halved lengthwise
3 tablespoons whole-grain Dijon mustard
6 plum tomatoes, halved lengthwise (use canned if tomatoes are not currently in season)
Shallots add some delicious flavor to your short ribs
Boil wine in a 2-quart heavy saucepan, uncovered, until reduced to about 1 cup, about 20 minutes.
Meanwhile, pat ribs dry and sprinkle with 1 tablespoon salt and ½ teaspoon pepper. Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking. Add ribs in 2 batches and cook, turning occasionally, until browned on all sides about 8 minutes per batch. Transfer with tongs to a bowl.
Reduce heat to moderate, add shallots to fat remaining in pot, and cook, stirring occasionally, until browned, about 5 minutes. Transfer with a slotted spoon to another bowl.
Stir reduced wine and mustard into juices in pot Add ribs, meat side down, cover tightly, and simmer for 2 ½ hours.
Gently stir shallots and tomatoes into braised rib mixture and continue to simmer, covered, without stirring until meat is very tender, about 1 hour more.
Carefully transfer ribs, shallots, and tomatoes to a platter. Skim off fat from cooking liquid. Liquid should coat a spoon and measure about 1 cup; if necessary, boil to reduce.
Season sauce with salt and pepper and pour over short ribs.
Enjoy!! Should serve about 4 people.
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