Short Ribs Herbed Fully

5 lbs of short ribs (grass fed is best)

2 T chopped each of fresh rosemary, thyme, oregano & parsley

6 cloves of organic garlic minced

3 T organic EVOO (beware of fake EVOO!!)

Salt & Pepper (try pink Himalayan and fresh cracked pepper--go real or go home!)

Mix herbs, garlic and EVOO plus desired salt & pepper---massage into the meat and marinade overnight or at least 8 hours

In a cast iron or heavy skillet, brown each side of the meat and place into a braising pan---I love to use my Dutch oven although a crockpot or heavy oven proof dish is good too.

Add to skillet used to brown the meat:

2 medium onions coarsely chopped

Saute and add to meat so you do not lose any herbs remaining in the skillet

Coarsely chop and add:

3 organic carrots 

3 organic celery stalks

Mix together and add to meat:

2 c organic beef bone broth or low sodium stalk

2 T organic tomato paste

Add to meat:

2 bay leaves (fresh is best!)

1 750-milliliter (a bottle!) of dry red wine (such as: Cabernet Sauvignon) & BTW if you wouldn't drink, please do not cook with it!

Preheat oven to 350 degrees. Cook until short ribs are fork tender....avoid over-cooking.  Check at 1 1/2 hours and could turn down to 300 degrees and finish at a lower temp for a couple more hours....check every 30 minutes.  

Can be made the day before, cool refrigerate.  Skim fat off the top before re-heating to serve.  Some palates might say it's better the day after (Kelly B!!)

Serve with polenta, smashed potatoes, rice, cauliflower rice, or all by itself!!

Serves a crowd when you double the recipe!  This serves about 8 adults with a good appetite.

Favorite of Char's