This is an intriguing recipe that allows the flavor of the ribs to be exposed, with a fall off the bone tenderness, without the typical overly sweet sauce concoction that most rib recipes call for.
- 4Â½ to 6 Pounds Grass Fed Short Ribs
- 2 Tbsp Macadamia Nut Oil (or other high heat oil)
- 1 Carrot, peeled and sliced thin
- 1 Onion, Peeled and sliced thin
- 1 bulb of Fennel, top removed, sliced thin
- 4 Cloves of Garlic
- 1 Bay Leaf
- 1 Bunch of Fresh Thyme (small)
- Â¼ Cup Tomato Paste
- 1Â¾Â Cup Dry Red Wine
- Â¼ CupÂ Red Wine Vinegar
- 1 Pint Chicken or Beef Stock
- Preheat the oven to 350Â°F. Chop the onion, garlic, fennel and thyme and place in a large bowl.
- Preheat a large cast iron skillet or dutch oven, on high.Â Add oil. When hot, reduce heat to medium high and start adding rib pieces, brown on all 4 sides (you may have to lean the rib on the side of the skillet), repeat until all the short ribs have been seared. Set ribs aside while you use the skillet to make the sauce.
- Reduce the heat to medium and add the fennel/onion/garlic/thyme mix.Â Stir for a minute or two. Add just 1 cup (not the whole amount!) of wine to the skillet along with the tomato paste and wine vinegar. Stir for about 5-10 minutes until reduced (thickened) to the consistency of gravy.
- Place the ribs in a dutch oven, or you can use a baking pan that has sides and can be covered with a top or with aluminum foil. Pour the sauce over the top of the ribs, so each rib gets covered with sauce, then move the vegetables to the sides of the ribs.
- Add remaining Â¾Â cup wine to the pan, and add enough stock to nearly submerge the ribs. Cover the pan.
- Place in the oven and cook, covered, for 2Â¼Â hours at 350Â°F.