Close
Shopping Cart 0
You have no items in your shopping cart.

Recipe and photos courtesy of Kareema Fernan, Good Clean Karma.

Our thanks to Kareema Fernan, Past Featured Chef, for this oh-so-flavorful and savory dish!

As the temperature continues to lower and daylight hours are less each day I find that making braised dishes comfort me the most. Using your favorite dutch oven you can create the most flavorful and composed meals in just a few short hours. Short ribs are loved by all but, I wanted this recipe to have more than just wine and broth to tenderize. I wanted a short rib recipe that embodied decadence and love. This recipe features a caramelized onion and balsamic mixture that has a multitude of Good Food layers throughout.” – Kareema Fernan, Good Clean Karma

Servings: 3
Time: 4 hours (inactive time overnight)

US Wellness Shopping List: Raw Honey, Beef Bone Broth, Beef Short Ribs

grass fed short ribs

Ingredients

Overnight Dry Brine:

  • 3 lb beef short ribs (optional: remove silver skin)
  • 1/2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1/4 tsp ground black pepper

Braise:

  • 1 tbsp extra virgin olive oil
  • 1 small red onion grated
  • 1 tsp fresh thyme leaves
  • 2 cloves garlic minced
  • 1 tbsp plus 1 tbsp balsamic vinegar (divided)
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 1/2 tbsp tomato paste
  • 1/4 tsp turmeric powder
  • 1 tsp honey
  • 1 1/2 c beef bone broth
  • 1 c Underwood Pinot Noir wine
  • Optional: 1 small bunch of fresh thyme (tied with twine)

Preparation

  1. Dry Brine – Rub oil, salt, garlic powder, and ground black pepper into short ribs. Place in a sealed container and marinade overnight in the refrigerator.
  2. Short Ribs – Remove from the refrigerator and bring to room temperature. Preheat a pot on the stove to medium heat. Add oil and brown short ribs on flat sides (approximately 4-5 mins per side).
  3. Short Ribs – Remove short ribs from the pot. The excess rendered fat left behind should be poured into a separate bowl. Measure 1 1/2 tbsp of rendered fat to add back into the pot.
  4. Short Ribs – Reduce heat to medium-low and add grated onion, thyme leaves, garlic, and balsamic vinegar. Cook for 20 mins stirring occasionally until the onion is caramelized.
  5. Short Ribs – Preheat the oven to 350F degrees. Add remaining balsamic vinegar, salt, pepper, tomato paste, turmeric, honey, broth, and wine to the pot. Whisk all ingredients together very well. Add short ribs back in the pot. Add small bunch of thyme. Cover pot with an oven safe lid and place in the oven to braise for 1 hour.
  6. Short Ribs – Lower oven temperature to 300F and continue to braise in the oven for 2 more hours.
  7. Serve – Remove from the oven and serve with braising liquid.

Tips

A dutch oven is a heavy pot with a tight lid. Both pot and lid are oven safe and make a great vessel to braise, make stews, soups, and even fry chicken.

Serve this short rib dish over my turmeric mashed potatoes for an incredible Good Food meal.

Meet the Chef

Past US Wellness Featured Chef, Kareema Fernan brings a warmth to her recipes that comes from her rich Jamaican and Indian heritage. Her food is prepared with love and is full of vibrant flavors. Kareema has developed a line of seasoning blends called Good Food Seasoning Blends found on her Good Clean Karma site.

print