April 12th 2010
archived under: Beef, Grain Free, Recipes

One problem I tend to have with a lot of meat recipes is the sauce… so often recipes call for bottled sauces loaded with sugar, or soup packets mixed with ketchup and coke (not even kidding), or various other gross-sounding concoctions.

So for this braised beef short rib recipe, I decided to just wing the whole thing and see how it turned out. Turns out, I make a pretty mean (husband-approved) sauce. Also, short ribs are literally fall-off-the-bone tender once they’ve been cooked “low and slow.”

Here’s what you’ll need, if you do it like I did:

  • Beef short ribs – I had 3 “long” ones that made 9 short ones when I cut them up
  • 1 onion, diced
  • some minced garlic
  • EVOO
  • 6 oz. tomato paste
  • 3 cups of stock – your choice
  • apple cider vinegar
  • Worcestershire sauce
  • salt and pepper of course

So here’s how it all went down.

  1. Brown/sear the short ribs on all sides in a pan with a bit of oil. Salt and pepper all sides.
  2. Meanwhile, in another pan, start cooking the onions and garlic in olive oil. Or if you want to wash one less pan and you’re patient, you can wait till your meat is seared, remove it, then do the onions and garlic in the same pan.
  3. In a big measuring cup or small bowl, whisk the tomato paste into 2 cups of stock. Add a splash of apple cider vinegar and a splash or two of Worcestershire sauce.
  4. When the onions are cooked enough for you, either dump them over the meat, or re-add the meat to the pan. Add the sauce too.
  5. Cover, turn to low, and simmer about 2 hours or longer if you want. Check on it now and then, and you can turn the meat so that it all gets covered in sauce… and if the liquid is looking low, you can add more broth. I added about another cup which is why I said you’ll need 3 cups. This would probably work really well in a crock pot too. I don’t think anything could be harmed by letting it cook even longer – if anything, the meat might get more tender.

Serve and enjoy! We had ours with cucumber salad. Basically this without the tomatoes.

The meat was really tender and fall-apart-y. Our only complaint was that there wasn’t enough meat! Our short ribs had good quantities of fat on them, so once we were full of meat, there was only a tiny bit of leftover. Oh well.

And for the record? This sauce is definitely a keeper! Maybe something I’ll add to a crock pot recipe, or reduce it in a pot and then brush it on chicken or something… really really tasty and so many possibilities!

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