Braised Beef Short Ribs

Braised Beef Short Ribs


4 strips bacon chopped
4 lb beef short ribs
2 small onion
4 garlic cloves minced
1 1/2 cup baby carrots
2 cups dried mushrooms
1 1/2 tsp cumin
1 tsp paprika
2 tsp salt
1 tsp pepper
2 cups chicken broth
1 1/2 cup wine
2 tbsp cornstarch


Cook the bacon and brown the short ribs
In a Dutch oven pot, fry 4 strips of chopped bacon until crispy. Then remove.
Bring the heat to high and brown each piece of short ribs in the pot. Add extra grease as needed. Olive oil works great.
Once the meat is browned, remove and reserve for later.
Sautee onion and garlic
Add the chopped onion and garlic to the dutch oven pot and sauté for about 3-5 mins.
Add in the browned beef and veggies
Then add the braised beef back into the pot and add the baby carrots, dried mushrooms, cumin, paprika, salt, and pepper.
Add in the liquids and cook in the oven
Stir it to combine and then add the red wine and chicken broth. Cover the pot with a lid and braise in the oven for 2 1/2 hours at 340 degrees Fahrenheit.
Thicken the gravy with cornstarch
Now combine the cornstarch and water and pour it to it the braised beef. Stir it in with a spoon and cover and braise for another 30 minutes at 340 degrees Fahrenheit.


What to serve with braised beef short ribs
Any type of braised beef will pair well with pasta, mashed potatoes, or creamy polenta.
For a low-carb alternative, pour the braised beef gravy over the meat along with a spinach pomegranate salad or some sort of sauteed vegetables like garlic asparagus.