Short ribs are the perfect example of how a tough cut of meat can be transformed by cooking slow and low. A few hours in the oven and the ribs become fork-tender and succulent, and they absorb the flavors of the ingredients cooked with them. Bone broth as a braising liquid adds healing properties and lots of nutritional value to this rich and satisfying dish.
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4 large bone-in beef short ribs
3 garlic cloves, minced
1 cup tomato puree
2 cups bone broth
1 tablespoon Dijon mustard
2 teaspoons ground fennel seeds
¼ cup apple cider vinegar
¾ teaspoon sea salt
- Preheat the oven to 325°F. Combine all the ingredients in a Dutch oven and bring to a boil over medium-high heat. Cover the pot, place it in the oven, and cook until the meat is fork-tender, about 2½ hours.
- Carefully transfer the short ribs to four shallow serving bowls. Using a spoon, skim off and discard as much fat as you can from the surface of the cooking liquid.
- Pour the cooking liquid into a blender and blend on high speed until smooth, about 45 seconds. Pour the sauce over the short ribs, dividing it evenly, and serve.
- Pairs nicely with cauliflower or sweet potato mash and a side of greens.
Makes 4 servings
Each serving has:
Saturated fat 16g