You have to make this recipe!! It is truly a family fav. I have made it for birthdays, dinner parties, family in town visiting and just regular old weeknights, too. I adapted this recipe from Bon Appetit a few year years ago and it always ends up being one of my most requested dishes.
Although it is not paleo because of the red wine, it is a really healthy and hearty meal, plus the wine cooks down, so in my opinion, doesn’t count like if you were drinking it!! The onions, carrot and celery cook down and become so tender, and all of the fresh herbs from the garden enhance the flavor.
This dish is cooked in a Dutch Oven for a few hours. It starts on the stove top and then gets transferred into the oven to simmer for a few hours. The result is super tender short ribs! My kids like it served over pasta, and I usually serve it for my husband and me over cauliflower rice, gluten free pasta or with a green salad on the side.
Ingredients:
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5 pounds beef short ribs
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Sea salt and freshly ground black pepper
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3 tablespoons olive oil
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1 large onion, chopped
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2 medium carrots, peeled, chopped
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3 celery stalks, chopped
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2 tablespoon tomato paste
- 3 tbsp tapioca flour
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1 750 ml bottle dry red wine
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8 sprigs flat-leaf parsley
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8 sprigs thyme
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4 sprigs oregano
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3 sprigs rosemary
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2 fresh or dried bay leaves
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3 garlic cloves, minced
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2 cups low-salt beef stock
Directions:
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Preheat oven to 350°. Season short ribs with salt and pepper, liberally. Heat olive oil in a large Dutch oven over medium-high. Working in 2-3 batches, brown short ribs on all sides, about 5-7 minutes per batch. Transfer short ribs to a large plate. Keep drippings in the pot.
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Add onions, carrots, and celery to the same pot and cook over medium-high heat, stirring often, and scraping up brown bits from meat with the vegetables until slightly browned, about 5 minutes. Add tomato paste and tapioca flour, and cook, stirring constantly, until well combined with the veggies, or about 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
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Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. You can strain sauce from pot into a measuring cup, or just pick out the herb branches and discard. Season sauce to taste with salt and pepper. Serve in shallow bowls over pasta or cauliflower rice. Garnish with shopped parsley. Enjoy!
