Enjoy our mouth-watering braised short ribs with sun-dried tomatoes and herbs recipe plus beef bone broth by Jenny McGruthers, author The Nourished Kitchen.

Short ribs, my favorite cut of beef, benefit from very long, very slow cooking. A cross-section of beef ribs, the short rib is lined with sinew and fat. This folly of anatomy can make short ribs impossibly tough if cooked improperly, or resolutely tender and rich if prepared well.

Cooking meat on the bone, especially over a long period of time, infuses it with flavor, and here that flavor is further enhanced with slow braising in wine and sun-dried tomatoes.

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My braised short ribs with sun-dried tomatoes and herbs recipe is one of my favorites from my book, The Nourished Kitchen , so grab your slow cooker and let’s get started! 🙂

Jenny McGruther Braised Short Ribs with Sun-Dried Tomatoes and Herbs Serves: 4 people Braised Short Ribs with Sun-Dried Tomatoes and Herbs Short ribs, my favorite cut of beef, benefit from very long, very slow cooking. Ingredients 8 bone-in beef short ribs (about 7 1/2 pounds )

1/2 teaspoon finely ground unrefined sea salt

1/2 teaspoon freshly ground black pepper

1 tablespoon unsalted butter

4 ounces bacon, finely chopped

4 carrots, peeled and diced

6 ribs celery, diced

1 yellow onion, diced

2 cloves garlic, minced

1/4 cup sun-dried tomatoes packed in oil

1 tablespoon chopped fresh rosemary needles

1 tablespoon fresh thyme leaves

2 cups dry red wine

2 cups beef bone broth

2 bay leaves

How To Make It:

Preheat the oven to 250°F Trim the ribs of any sinew or silver skin with a sharp knife, then rinse them and pat them dry. Sprinkle the ribs with the salt and pepper and set them on a plate. Melt the butter in a Dutch oven over medium heat. When it froths, stir in the bacon and fry it until it releases its fat and turns brown and crispy, about 6 minutes. Remove the bacon with a slotted spoon and set aside in a bowl. Increase the heat to high and, working in batches to avoid crowding, place the short ribs in the pot. Brown them for 1 minute on each side, then return them to the plate. When all the ribs have been browned, decrease the heat to medium and add the carrots, celery, onion, and garlic to the pot. Fry the vegetables, adding more butter if necessary, until softened and fragrant, about 5 minutes. While the vegetables cook, combine the sun-dried tomatoes, rosemary, and thyme in a mortar and pound them with a pestle until they form a uniform paste. Alternatively, process the tomatoes and herbs in a food processor until they form a paste. Stir the tomato and herb paste into the Dutch oven, then return the short ribs and bacon to the pan. Stir in the wine and broth. Drop in the bay leaves, then cover the pot and transfer it to the oven. Leave the pot in the oven for 6 hours, until the meat falls off the bone under the firm pressure of a fork. Check on the contents from time to time and add more wine or broth

as necessary to keep the ribs covered. Remove the bay leaves and serve.

Beef Bone Broth

The trick to making a good beef bone broth is to roast the bones before simmering them in a pot of water, herbs, and vegetables. Roasting helps to release a significant amount of fat from the bones, which can otherwise leave a greasy film in the broth or infuse it with an odd, flat, and almost acrid flavor.

With much of the fat released and a rounder, more complex flavor developed during roasting, the resulting broth has the flavorful complexity of roast beef.

I find that beef bone broth makes an excellent base for hearty soups, stews, and braised meats. When preparing roasted root vegetable soups, I invariably choose this broth because it, unlike milder chicken broth, has the fortitude to complement assertive flavors.

While you can use any beef bones to produce a delicious broth, choosing a variety of beef bones including neck bones, knuckle bones, and a small number of marrow bones will produce the richest broth.

My beef bone broth recipes makes about 4 quarts:

Jenny McGruther Beef Bone Broth Recipe Beef Bone Broth Recipe Ingredients 5 pounds beef soup bones

2 bay leaves

4 sprigs thyme

3 tablespoons whole black peppercorns

2 large yellow onions, quartered

3 carrots, chopped

2 celeriac, peeled and chopped

4 cloves garlic, smashed

1 cup red wine

2 gallons water, plus more as needed

How To Make It:

Remember, preheat the oven to 425°F. Arrange the bones in a roasting pan in a single layer and roast for 45 minutes. Transfer the bones to a heavy stockpot. Toss in the bay leaves, thyme, peppercorns, onions, carrots, celeriac, and garlic. Pour in the red wine and water. Bring the liquid to a boil over high heat, then immediately lower the heat to medium-low, cover, and simmer for at least 12 and up to 18 hours, adding water as necessary to keep the bones submerged. Strain the broth through a fine-mesh sieve, discard the solids, and pour the broth into jars. Cover the jars and place them in the fridge; you can remove the hardened fat on the surface and use it for cooking. Use up the broth within a week, or freeze it for up to 6 months.

Let me know what you think about the my braised short ribs recipe and beef bone broth in the comments!

For more recipe like this, come check out my new book The Nourished Kitchen and check out some of your fellow PaleoHackers favorite ribs recipes.