Braised Short Ribs (crock pot or oven method)

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These “fool-proof” Braised Short Ribs are so tasty and tender, the meat falls of the bone. They are also very easy to make, they are a perfect entertaining dish because is nearly impossible to mess them up.

The word braising come from the French word “braiser” a term used to describe a cooking method that involves dry heat first and then cooking with liquid.  We first sear the meat with high temperature to seal in the juices. Then we transfer to a pot with broth, wine, and spices and slow cook it.

I made this for my cousin who came to stay with us for the weekend.  She is one of my youngest cousins, and I still remember when she was born. I remember taking care of her when she was little, making her baby food, melting her shoes in a microwave by accident ( long, silly story) and now she is all grown up and moved to California to go to college. Time flies! Where does it go and when do we stop “growing up”? I remember constantly changing, physically and mentally, but I feel like I have been the same person for 15 years or so. Sometimes I look at my girls still in shock and amazement; I can’t believe I am their mother! I still feel so so young at heart, the most shocking thing is to look in the mirror. I no longer look the way I feel, but I am embracing my life experiences.

Ingredients:

4 lbs of grass-fed bone-in short ribs
2-4 tbsp of oil of preference (I used coconut oil)
1 medium onion, finely chopped
6 carrots, cut into 1-inch slices
2 celery stalks, sliced
2 garlic cloves, minced
2 bay leaves
2 tbsp of dry thyme
1 cup of tomato paste
2 cups of red wine
2 cups of water or beef broth
1 tsp of ground black pepper
salt to taste

Preparation:

• Preheat oven to 350
• In a large Dutch oven over high heat, brown all sides of the meat until golden brown.  Do not over fill the pot, or the meat will turn “watery”, if necessary work in batches.
• Remove the meat from the pot and set aside.
• Using the same oil, sauté the onions and garlic until caramelized and tender.
• Add the rest of the ingredients except the carrots and the meat, bring to a boil and reduce by half. Do not over salt. Remember that as the fluids evaporate, the broth will taste saltier.
• Add the meat and carrots, cover and bake for about 3-4 hour or until very tender. Check on the meat periodically and add extra water if necessary.
• You can also can also cook it in the crock pot on low for 4-6 hours instead of in the oven.

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