Braised Short Ribs

 Short ribs are a relatively tough cut of meat, but when cooked slowly over low heat they are tender and very flavorful.  This recipe was inspired by a video on Mark's Daily Apple. I've served these ribs for company, and everyone loved them.  These also passed the 3-year-old test; my daughter gobbled them down!

I've provided two different cooking methods below, one for when you have limited prep time and the other for when you can take a little extra time to make the ribs even better.  I've cooked the ribs both ways, and they were delicious each time.  Either way, you will need a long, slow cooking time to allow the ribs to get very tender. 

Braised Short Ribs:

• 2-3 pounds short ribs or back ribs
• 4 Tb grassfed ghee or combination of butter and sunflower or sesame oil (the oil will help raise the smoke point of the butter so it does not burn) (NOTE: this ingredient is not needed for the Time-Crunch Method)
• 1 onion, chopped
• 3 carrots, roughly chopped into 1/2 inch pieces
• 3 celery stalks, chopped
• 4 cloves garlic, sliced
• 4 sprigs of fresh thyme
• 2 bay leaves
• 2-3 c. homemade beef stock
• 14 oz chopped tomatoes (Pomi brand is BPA-free)
• splash of red wine vinegar
• Celtic sea salt and pepper

Time-Crunch Method (Normal Weekday Morning)

1. Place onion, carrots, and celery in the bottom of a slow cooker or oven-safe pot.  Sprinkle with salt and pepper.
2. If necessary, use a sharp knife to separate the ribs.  Place ribs on top of chopped veggies and sprinkle liberally with salt and pepper. 
3. Sprinkle garlic, thyme sprigs, and bay leaves on top of meat. 
4. Pour chopped tomatoes and beef stock around meat.  Pour in a splash of red wine vinegar. There should be just enough liquid to cover most of the meat, but leave the top of the meat exposed. 
5. Set slow cooker on Low (or place in covered oven-safe pot* in 215 degree oven).  Cook for 8-10 hours.
6. Check seasonings and add any more salt and pepper as needed.  Allow to cool slightly.
7. Serve and enjoy.  It is delicious served alongside a simple side salad. 

Plenty of Time Method (Special Weekend Dinner)

1. If necessary, use a sharp knife to separate the ribs. Sprinkle ribs with salt and pepper.
2. Melt 2 Tb ghee in a medium pot over medium-high heat (you will need to use an oven-safe pot* if you don't have a slow cooker to use in subsequent steps).  Once hot, add ribs and brown them in the ghee.  To get a nice brown crust, let the ribs cook for a few minutes on each side (resist the urge to move them around while browning).
3. Remove ribs to a bowl or plate.  
4. Melt remaining 2 Tb ghee in pot and add onion, carrots, and celery.  Sprinkle with salt and pepper and cook for a few minutes.  Then deglaze the pot by adding the splash of red wine vinegar, beef stock, and tomatoes.  Allow to reduce for a few minutes, then add garlic, thyme, and bay leaves.
5. If using a slow cooker, carefully transfer mixture to slow cooker. Nestle the ribs down into the sauce and veggies, leaving the top of the meat exposed.  Set on Low and cook for 6-8 hours. 
6. Alternatively, nestle the ribs down into the pot of veggies and sauce. Cover pot and place in 215 degree oven for 6-8 hours.
7. Check seasonings and add any more salt and pepper as needed.  Allow to cool slightly.
8. Serve and enjoy.  It is delicious served alongside a simple side salad.  

*With the long cooking time and the presence of tomatoes, the best oven-safe pot would be enamel-coated.  That would prevent any reaction between metal and the acidic tomatoes.

This recipe is part of Real Food Wednesday with Kelly the Kitchen Kop, Pennywise Platter at The Nourishing Gourmet, Fight Back Friday at Food Renegade, and Monday Mania at The Healthy Home Economist!