Braised Beef Short Ribs Cloudy with a chance of wine The description goes: “Stick to your ribs”. That’s winter food at its very best. The kind that brings such a feeling of comfort, such a feeing of nourishment… that’s good winter food. And nothing quite says it like some good braised meat. Short ribs are wonderful for a pile of reasons. They’re typically: An inexpensive cut Easy to cook Easy to make delicious Contain good fats IF SOURCED from a good place Cooked in nourishing bone broth The key, really, is to source the beef ribs from a happy place. Find a good farmer who produces grass-fed, naturally-raised, cruelty-free beef and ask them to butcher some ribs for you. Or talk to your butcher about sourcing, as well. The bone broth is important, too. It’s truly a superfood and it’s so easy to make. If you find good bones use them like the gold they are and make a good stock. Both the bone broth and this rib recipe freeze beautifully Braised Beef Short Ribs Serve these mouth-watering ribs with a pile of sauteed bitter green veggies (rapini would be perfect) and some cauliflower or potato puree. Author: Sara Bradford Recipe type: Main Serves: 8 servings Ingredients 3 pounds grass-fed beef short ribs, cut between bone 2 or 3 inches 1 yellow onion, sliced into half rings 3 stalks celery, diced 3 cloves garlic, minced ½ tsp thyme 1 bay leaf 2 tsp mustard powder 3 cups beef bone broth (homemade preferably) 1 can Guinness or 1 cup red wine sea salt and fresh ground pepper, to taste ¼ cup flour of choice EQUIPMENT: slow cooker OR **pressure cooker Instructions Season ribs with salt and pepper. Brown ribs 3 to 5 minutes in a cast iron pan. Brown in batches, if necessary. Stack inside slow cooker or **pressure cooker. In the same pan, saute onions for 5 to 10 minutes, until golden and soft. Add carrots, celery and garlic and saute or an additional 5 minutes. Add the thyme, bay leaf and mustard powder then pour in as much of the broth that will fit. Bring to a simmer then pour the contents of the pan, any remaining bone broth, and the contents of the Guinness can (or red wine) into the slow cooker. **If using a pressure cooker you may need to half the recipe, in order for everything to fit. Bring to full pressure, then cook for 30 minutes. Let it release naturally, an additional 15 to 20 minutes. Turn the slow cooker to Low and let braise for 8 hours. Pour the liquid into a pot and whisk in the thickening flour of your choice. Simmer until slightly thickened then pour over the ribs and serve. If you enjoyed these braised beef short ribs as much as us, please share the recipe on Pinterest! And if you’re looking for more delicious recipes to add to your weekly rotation, please follow our Food board where we share all kinds of delicious ideas! Sara Bradford Sara Bradford is as passionate about her cocktails and duck fat as she is about green smoothies. And thinks real, whole, awesome food should taste delicious no matter what. A culinary nutritionist who takes (and leads) group cleanses by storm — all the while knowing the most toxic ingredient is guilt. Her company’s work at Nourish ~ Real Food allows her to wade through the nutrition b.s. by providing hilarious wisdom and delicious recipes. This is an excerpt from the article Braised Beef Short Ribs which originally appeared on http://www.cloudywithachanceofwine.com/.