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I LOVE short ribs. They are so tender, meaty and eye-rollingly succulent. They are best on the bone in my opinion. Any bone-in meat is more flavorful and when that marrow seeps into the cooking liquid, it just adds to the healthfulness of the whole dish. If you learn anything here it’s cook with the bone in whenever possible. Short ribs are a pretty tough meat but when cooked long and slow all that toughness turns into flavorful tenderness that can’t be beat! So here is one recipe that works every time!



  • 4-5 lbs of bone-in short ribs ( If you prefer boneless, that’s ok too)
  • 2 tbs of fat to cook in (this is a great place to use the bacon fat I save, but you can use olive oil, butter, coconut oil, lard.)
  • 1 large onion peeled and roughly chopped
  • 3 celery stalks cleaned and chopped
  • 2-3 carrots peeled and chopped
  • 5 cloves of garlic peeled and chopped
  • 1 can of tomato paste
  • 1 750ml bottle of red wine(I used a Cabernet Sauvignon but any deep red would work)
  • 2-3 cups of beef stock or broth
  • 1 tbs of thyme
  • 1 tbs of oregano
  • 1 tbs rosemary
  • 2-3 sweet potatoes cut in large chunks(I also used some small yukon gold because Matt won’t eat sweet potatoes.)
  • Salt and pepper to taste.

Pre heat the oven to 350 degrees.

Start by salt and peppering both sides of the meat. In a large oven safe dutch oven, melt a good heat stable fat ( I used bacon fat) and brown the short ribs on all sides.

Remove the meat from the pot then add the chopped veggies. Add another sprinkle of salt and pepper.  Sauté until the onion just begins to look translucent. Add the garlic and the can of tomato paste. Stir well.

Once well incorporated, add the wine and beef stock to the pot. This will de-glaze the pot and be the liquid you braise the short ribs in.

Add the meat back into the pot and bring to a boil. Once boiling, cover and put on the middle rack of the pre-heated oven for 2 1/2 hours.  At the 2 hour mark take the pot out of the oven and add the sweet potatoes. Re-cover and put back in the oven for the remaining 30 minutes or until the potatoes are fork tender.

Do you see how the meat is already falling off the bone? Remove the meat and potatoes to a serving dish. You can serve the pot juices as is or you can blend everything together in a blender or using a handheld stick blender right in the pot.

As you can see from the first photo, I served this with some pan sautéed broccolini. I need something bright and crisp to compliment the richness of this dish. I just tossed the broccolini in a large sauté pan with some olive oil, salt and pepper. I left the heat on medium high to get a nice char on it.  Very simple and very delicious! Just try not to lick the plate!

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No Responses to “Drunken braised short ribs…..a pot of deliciousness!”

  1. Damary Cortes says:

    This looks fantastic…Jes would love it.

  2. Great post! The pictures are making me hungry. Any kind of bone-in rib is Rob’s favorite food. These look delicious. I found a German clay roasting pan at a thrift store for $1. It makes the most amazing, tender, juicy meat we’ve ever had. I was previously using a heavy Le crueset dutch oven, and this clay roaster beats even that.

  3. Damary Cortes says:

    Laura I just realized you answered me on this post, i was looking for your reply on it smells like teen spirit…so sorry. I can still meet you. Whatever works for you is fine. I am pretty flexible and Jes is working out of Naperville tomorrow. I don’t hav e to rush home. If you’d prefer to meet half way let me know a location closer to you. That would work too. Text me or buzz me tomorrow at 8:50-9:50( my students are in art) or noon is my lunch. Hope to hear from you:)

    • momgonepaleo says:

      Let’s meet at a Starbucks or caribou or Panera or something. I just need to be home by 6. Mia is singing in a talent show tomorrow! We’ll chat over your health history then figure out next steps. I’m so excited to see you. I’ll call you in the morning.

      Sent from my iPhone

      ~ Laura

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