Braised Bios Beef Short Ribs

This is our favorite way to prepare Bios Beef short ribs! This recipe is hearty and stick-to-your ribs and so rich in flavor. It's reminiscent of a pot roast but even better, in our humble opinion!

• Approx. 3 Tablespoons olive or avocado oil
• 1 yellow onion, diced
• 3 large carrots, chopped into bite-sized pieces
• 8 bone-in Bios Beef short ribs
• Salt and pepper to taste
• 1/4 cup all-purpose flour
• 1 cup dry red wine (We typically use just a cheap Pinot Noir.)
• 2 1/2 cups beef broth (We recommend that you make your own Bios Beef Bone Broth! It's super easy to do. View our bone broth recipe here: https://eatbios.com/blogs/recipes/bone-broth)
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme or about 2 teaspoons of dried thyme leaves
• 2 sprigs fresh rosemary or about 2 teaspoons of dried rosemary

Preheat oven to 350 degrees F.

In a large dutch oven or oven-safe pot with a lid, heat a tablespoon of your oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies from the pot.

Coat the ribs with salt, pepper and flour on all sides. Add 2 more tablespoons of oil to the pot; turn heat to high. Add ribs and sear on all sides, about 45 seconds per side. Remove ribs.

Add your wine to deglaze the pan, scraping the bottom of the pan to release any browned bits of flavor. Bring to a boil and cook 2 minutes.

To the wine, add beef broth, salt and pepper. Stir in tomato paste. Here, we like to taste the broth and add any needed additional seasonings.

Add ribs, veggies, thyme, and rosemary to the pot.

Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.

Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. 

Serve ribs and gravy over mashed potatoes. We also like to have some good sourdough bread on hand to sop up all that tasty gravy!

Leftover short ribs can be stored in an air-tight container in the refrigerator for up to about 5 days.