Short Ribs with Garlic and Tomato
This short ribs recipe is from our favorite cookbook "The Grassfed Gourmet Cookbook" by Shannon Hayes, reprinted with permission. Delightful, especially with its sauce served over mashed potatoes with sour cream! This recipe also be cooked in a slow cooker.
Author: Snug Valley Farm
Recipe for: GRASS-FED BEEF
Cut of Meat: Short Ribs
- 6 – 7 lbs Short Ribs (SVF ribs are 3 – 4 lbs PER package)
2 Tb sea salt
- Combine salt and pepper in a shallow bowl. Spread mixture lightly on each of the short ribs; set aside (depending on your taste, you might want more salt and pepper).
- Heat the olive oil in an 8-quart ovenproof pot that can be covered later, add the seasoned ribs in batches, and brown. Set aside.
- Add the finely chopped carrots and onions to the drippings, and cook until tender. Toss in the cloves of garlic, the herbs, and flour. Stir well to incorporate the flour. Add the wine and beef broth. Bring to a boil over med-high heat, scraping up any browned bits from the bottom of the pan.
- Add the tomatoes and bay leaves, and return to a boil for 1 minute. Add the ribs and any lingering juices, cover the pot, and bake in the oven for 3 – 4 hours, or until the meat is fork tender.
- Remove the pot from the oven. Remove the ribs from the sauce and set aside. Add the carrot sticks and black olives to the sauce; simmer on top of stove, uncovered, for an additoinal15 minutes, or until the carrots are tender. Return the ribs to sauce and serve.
- SERVE & ENJOY!
[b]Slow Cooker Version:[/b][br]As described above, coat the short ribs with salt and pepper, brown in olive oil. Place the ribs and all ingredients (except carrot sticks) in a large slow cooker on med-low, and cook for 6 – 8 hours, until meat is fork tender. Remove the ribs and keep warm. Add carrot sticks and olives to the pan juices and cook on high, uncovered, for 20 minutes, until the carrots are tender and the sauce has thickened slightly.