Beef Short Ribs - By Weight

- 4 lbs grass-fed beef short ribs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- Chopped fresh parsley for garnish

1. Preheat and Season: Preheat your oven to 325°F (160°C). Season the short ribs generously with salt and pepper.

2. Sear the Ribs: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the ribs and set aside.

3. Saute Aromatics: In the same pot, reduce heat to medium. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.

4. Deglaze: Pour in the beef broth and red wine (if using), stirring to scrape up any browned bits from the bottom of the pot.

5. Braise the Ribs: Stir in tomato paste, fresh thyme, rosemary sprigs, and bay leaf. Return the short ribs to the pot, nestling them in the liquid. Bring to a simmer.

6. Cook Low and Slow: Cover the pot with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.

7. Serve: Remove the short ribs from the pot and place on a serving dish. Skim any excess fat from the cooking liquid. Spoon some of the sauce over the ribs and garnish with chopped fresh parsley.

8. Enjoy: Serve your slow-cooked grass-fed beef short ribs with mashed potatoes, polenta, or a crusty bread to soak up the delicious sauce. Savor the rich, natural flavors and tender texture that come from humanely raised, grass-fed beef.

This recipe ensures each bite of your grass-fed beef short ribs is packed with savory goodness, making it a perfect choice for a comforting and satisfying meal.