Paleo Short Ribs Recipe with Garlic and Rosemary

• Gluten free
• Paleo

• Meat

  • 2 bone-in cut into 3 inch pieces 2 1/2 pounds beef short ribs

• Produce

  • 3 Cloves Garlic
  • 4 Rosemary, sprigs
  • 1 Sweet onion

• Canned Goods

  • 1 1/2 cups Beef broth
  • 3/4 cup Red wine or beef broth
  • 2 tbsp Tomato paste

• Baking & Spices

  • 1 Salt and pepper, Coarse

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on mynaturalfamily.com

Description

Directions

• Preheat the oven to 325 degrees.
• Heat the olive oil over medium/high heat in a ceramic coated cast iron pot.
• Coat the short ribs in coarse salt and pepper and place in the hot pan.
• Cook until deep golden brown and then flip each piece over and brown on the other side.
• Remove the ribs from the pan to a plate.
• Add the onion to the hot pan and saute until onion is translucent, 4-5 minutes.
• Add the garlic and saute for 30 seconds.
• Add the tomato paste and cook for another 30 seconds, coating the onion.
• Add the red wine, if using, and let it reduce by one half. Add the beef broth and bring to a simmer. If you are not using the wine, simply add in the beef broth and bring to a simmer.
• Put the short ribs back in the pan. Toss in the rosemary sprigs, cover with a lid, and place in the preheated oven.
• Bake for 2 to 2 1/2 hours, or until ribs are fall off the bone tender.
• Serve over polenta or a vegetable puree, such as parsnips or cauliflower.

Nutrition