3 ½ pounds grass fed beef short ribs, cut into 2” pieces, seasoned with salt
1 Tbs fat of your choice
2 small onions, peeled and quartered
2 carrots, cut into chunks
1 celery stalk, cut into chunks
1 head of garlic, peeled and roughly chopped
6 sprigs thyme
4 sprigs parsley
1 bay leaf
3 tomatoes, cored and quartered, or 1 can stewed tomatoes
2 cups bone broth
Season meat overnight and allow to “cure” in the fridge. You can add extra spices if you like too.
Preheat oven to 450F, arrange in roasting pan, bone side down and roast about 25 minutes to render some of the fat, pour it off and set the ribs aside.
While the ribs are roasting, cook the vegetables and herbs (not the tomatoes) in a large skillet with a bit of the fat about 10 minutes
Add the tomatoes and cook an additional 5 minutes, then stock and bring to a simmer.
Remove the ribs from the roasting pan and pour the vegetables into it. Arrange the short ribs on top of the veggies and herbs, cover tightly with a lid or foil and return to the oven about 20 minutes, then lower the heat to 325F, loosen the foil to vent the heat and cook another hour until the meat falls off the bone.
Gently lift the ribs out of the pan and set aside. And strain out the liquid, discarding the vegetables.
Reheat the ribs in the braising liquid just before serving.
*Consider adding a bit of bacon to the roasting pan for flavor, great with a salsa verde, or cook more vegetables in the braising liquid to serve with the ribs!
Photo courtesy flickr