Paleo Beef Short Ribs Braised in Red Wine

Ingredients

• 4 pounds beef short ribs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots sliced
• 4 cloves garlic, minced
• 2 cups dry red wine
• 2 cups beef broth
• 1 tablespoon fresh thyme
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Instructions

1. 1. Preheat your oven to 325°F (163°C).
2. 2. In a large Dutch oven, heat olive oil over medium-high heat. Season the beef short ribs with sea salt and black pepper, then sear them in the hot oil until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
3. 3. In the same pot, add chopped onion and carrots, cooking for about 5 minutes until they soften. Stir in the minced garlic and cook for an additional minute.
4. 4. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for 5 minutes, then return the short ribs to the pot.
5. 5. Add the beef broth and fresh thyme to the pot, ensuring the ribs are mostly submerged. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2 to 2.5 hours, until the beef is tender and falling off the bone.

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