Have you ever made grass-fed beef short ribs? They’re a dish that’s frequently on upscale restaurant menus, but people shy away from making at home. It might be because the cut isn’t always pre-packaged at the supermarket. But trust me, it’s worth chatting up your butcher to get short ribs.
For starters, the meat is less expensive than “fancier” steaks and tenderloins, so you can often get a good deal on it. And, unlike our grass-fed steak recipe, which is best cooked for the shortest amount of time you can stand, braised short ribs really benefit from a longer cooking time.
With minimal effort, you’ll have juicy, fall-off-the-bone meat, which is ideal for cold winter nights and hearty meals.
Nutrition Facts
Beef short ribs are also surprisingly healthy, especially when coupled with these outstanding ingredients. Extremely high in protein, it’s also high in multiple nutrients.
One serving is 618 calories. The macronutrients are balanced, with 41 grams of carbohydrates, 26 grams of fat and 58 grams of protein. Among that protein, it’s very high in the amino acids tryptophan, threonine, isoleucine, leucine, lysine, methionine, cystine, phenylalanine, tyrosine and valine — with nearly double the Daily Value (DV) in all of them.
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This beef short rib recipe is also high in several vitamins:
- Vitamin B12 — 10 mcg (420% DV)
- Vitamin B6 — 1.033 mg (79% DV)
- Vitamin B3 (niacin) — 10.95 mg (78% DV)
- Vitamin B2 (riboflavin) — 0.671 mg (61% DV)
- Vitamin C — 30.8 mg (41% DV)
- Vitamin A — 669 IU (29% DV)
- Vitamin B1 (thiamin) — 0.261 mg (24% DV)
And not to be outdone, it’s also very high in several minerals:
- Zinc — 23.3 mg (291% DV)
- Selenium — 62.5 mcg (114% DV)
- Phosphorus — 545 mg (78% DV)
- Iron — 7.9 mg (44% DV)
- Copper — 0.321 mg (26% DV)
- Potassium — 1147 mg (24% DV)
- Magnesium — 70 mg (23% DV)
How to Make Beef Short Ribs
Start by preheating the oven to 300 degrees F. Then assemble the beef rips in a large baking dish.
Cooking these beef short ribs at a relatively low temperature ensures they’ll remain super moist while packing in a ton of flavor. It’s all part of the braising method, which is a combination-cooking method that employs both wet and dry heats. Unlike stewing, braising uses less liquid and usually used for larger cuts of meat like short ribs.
Season with salt and freshly ground pepper to your liking.
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In a bowl, combine the other ingredients — coconut sugar through ketchup — and mix them all up together. This is going to be your marinade, so make sure everything is evenly distributed.
Pour the sauce over the ribs, making sure the meat is well coated. Don’t be afraid to get your hands dirty! The end result will be worth it.
Cover the pan with foil and slide into the oven. You’ll want to cook these for about 3 hours or until the meat is cooked through.
Uncover the ribs for the last 20 minutes of oven time to make sure they’re nice and browned on top.
Let them rest for about 10 minutes before serving, to let the beef’s juices redistribute. How lick-your-lips good do these beef short ribs look? Yum!
You can eat them so many ways, too. They’re great atop a bed of mashed faux-tatoes, sweet potatoes or cauliflower. They go really well with grilled vegetables, too. And with only about 5 minutes of hands-on time, you can get these cooking and get on with the rest of your day.
Braised Beef Short Ribs Recipe
(89)
- Author: Dr. Josh Axe
- Total Time: 0 hours
- Yield: 4 1x
- Diet: Gluten Free
Beef short ribs frequently appear upscale restaurant menus, but you can make at home easily with this recipe that’s also loaded with nutrition.
INGREDIENTS
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- 4 pounds beef short ribs cut into 3-inch pieces
- sea salt and black pepper to taste
- ½ cup coconut sugar
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 tablespoon apple cider vinegar
- ½ teaspoon thyme
- 1 tablespoon mustard
- 3 tablespoon Worcestershire sauce
- ⅔ cup ketchup
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INSTRUCTIONS
- Preheat oven to 300 degrees F.
- Place ribs in 9 x 13 pan and season with salt and pepper.
- In a separate bowl, combine remaining ingredients.
- Pour sauce over ribs and mix well to coat all the pieces.
- Cover with foil and roast for about 3 hours or until cooked through. This is when the braising occurs.
- During last 20 minutes of cooking, remove the foil to brown the top of the ribs.
