Ingredients * 3.5 lbs bone-in beef short ribs * Salt & pepper * 2 tbsp avocado oil divided * 2 yellow onion halved and sliced thin * 3 cloves garlic minced * 2 tbsp coconut aminos * 1 cup red wine * 3 cups beef bone broth * 1 bundle of herbs see notes * 3 bay leaves * 2 tbsp arrowroot starch Instructions * Preheat the oven to 350 F. * Season the short ribs on all sides with salt and pepper. * Using a large, deep dutch oven heat the avocado oil over medium heat. Once the oil is shimmering, add the short ribs and cook for 4-5 minutes on each side or until browned and crisp. Set aside. * Reduce the heat and add the sliced onion. Allow to cook for 10-12 minutes, just enough for the onions to soften, but not fully caramelize. Salt the onions and add the garlic, cooking for another few minutes. * Add the wine and scrape the bottom of the pot, bring to a simmer for 4-5 minutes before adding the short ribs to the pot. Pour over the broth, coconut aminos, and add the herbs. Cover and transfer to the oven. * Cook in the oven for 3 – 3 1/2 hours, or until the short ribs easily shred. I recommend removing from the oven every hour or so to gently stir and prevent any burning if your oven runs hot. * Once tender, remove from the oven and carefully remove the herbs and bay leaves. Whisk the arrowroot starch with about 2 tbsp of water or broth, and add it to the pot. Stir to allow the liquid to thicken. * Allow to rest before serving the short ribs with a side of mashed white sweet potato, or gluten free toast!
5 Comments
Ingredients
* 3.5 lbs bone-in beef short ribs
* Salt & pepper
* 2 tbsp avocado oil divided
* 2 yellow onion halved and sliced thin
* 3 cloves garlic minced
* 2 tbsp coconut aminos
* 1 cup red wine
* 3 cups beef bone broth
* 1 bundle of herbs see notes
* 3 bay leaves
* 2 tbsp arrowroot starch
Instructions
* Preheat the oven to 350 F.
* Season the short ribs on all sides with salt and pepper.
* Using a large, deep dutch oven heat the avocado oil over medium heat. Once the oil is shimmering, add the short ribs and cook for 4-5 minutes on each side or until browned and crisp. Set aside.
* Reduce the heat and add the sliced onion. Allow to cook for 10-12 minutes, just enough for the onions to soften, but not fully caramelize. Salt the onions and add the garlic, cooking for another few minutes.
* Add the wine and scrape the bottom of the pot, bring to a simmer for 4-5 minutes before adding the short ribs to the pot. Pour over the broth, coconut aminos, and add the herbs. Cover and transfer to the oven.
* Cook in the oven for 3 – 3 1/2 hours, or until the short ribs easily shred. I recommend removing from the oven every hour or so to gently stir and prevent any burning if your oven runs hot.
* Once tender, remove from the oven and carefully remove the herbs and bay leaves. Whisk the arrowroot starch with about 2 tbsp of water or broth, and add it to the pot. Stir to allow the liquid to thicken.
* Allow to rest before serving the short ribs with a side of mashed white sweet potato, or gluten free toast!
Looks delicious! 😋
This looks and sounds amazing! Definitely saving this one for a special dinner!
Looks delish, but perfect for Valentine's Day? Yikes, these would be an epic fart maker for my ex 😬
Looking Good 👍🏼