Slow-cooking beef short ribs may very well be one of my all-time favorite dishes to make and eat. While I would normally use a lot of red wine and port, we’re doing the #januarywhole30, so alcohol is out. It’s a good think there are badass companies like The New Primal, who make Whole30 Approved, sugar and gluten-free cooking and marinade sauces. In fact, they have 3 versatile flavors that make cooking clean and tasty food quick and easy. They also happen to make damn good jerky too. We’ve been fortunate enough to become friends with TNP team over the years and can vouch for their commitment to quality and flavor above everything. Check them out!
Spicy Braised Short Ribs with Carrots
Serves: 6 | Prep Time: 10 minutes | Cook Time: 2-3 hours
3 pounds bone-in beef short ribs
1 medium onion, diced
4 carrots, chopped into bite sized chunks
2 cups of water
Salt and pepper, as needed
Ghee or cooking fat of choice
Preheat oven to 350F.
Generously coat the short ribs with salt and pepper on all sides.
Preheat a dutch oven or deep pan to medium-high heat. Add your fat of choice until almost smoking, and then thoroughly brown the short ribs on all sides. Brown in batches, as needed, to avoid overcrowding the pan. Set aside.
In the same pan, sauté the onions until translucent and fragrant, about 2 minutes. Deglaze the pan with The New Primal Spicy Marinade Sauce, stirring to scrape any bits from the bottom of the pan.
Add the bone broth and water, bring to a boil then reduce heat to a simmer.
Nestle short ribs safely into the liquid. Add chopped carrots, cover, then place into the oven and cook, untouched, for 2-3 hours, or until fork-tender.