Braised Short Ribs

I have been thinking of the best way for me to describe my love for amazing kitchen toys and I finally nailed it.  My girlfriend LOVES Lululemon!!  Not like a junior high first boyfriend love, but like a lifelong partner for eternity love.  She has amassed quite a collection and it is always anchored on the same thing, Quality.  For a long time I thought it was a really good story until I started realizing that I was going through cheap clothes and cheap kitchen toys at a cyclic rate.  Lindsey though, still has the same Lululemon years later and continually uses and wears it while it works perfectly without having to spend anymore money.  The lesson I learned, is besides clothing that kitchen appliances and pans are the other place to invest in quality gear that lasts.

BraisedShortRibs

Just in case some of you don’t know, 4 years ago I had never cooked a recipe in my life.  Honestly, I ate takeout every day and never learned how to cook.  Once I decided to take my health serious and kick some serious conditions booty, I jumped into the kitchen.  Not knowing much, I ran out to some cheap stores that need not be named and bought the cheapest knives, cheapest pans, and cheapest utensils I could thinking they would all work the same.  I quickly learned that I was wrong but still continued to hold onto that theory until about my 4th pan set in 2 years.  That was about the time I realized I wanted cooking and blogging to be my life and I decided to take the plunge and buy myself a Le Creuset 12 inch saute pan.  I still use that pan to this day and will forever continue to until I get to replace it again with a newer version.

Braised Short Ribs

Wow I just realized I am blabbing a lot so I will get to the point.  When Le Creuset reached out and offered to send me some new toys while offering some to giveaway to you I was PUMPED.  I said yes before I even read the whole email but luckily I didn’t agree to anything crazy.  With the help of my amazing friend Fergie (Who is a genius in the kitchen and has the biggest heart in the world) we came up with this simple and delicious Braised Short Rib dish using the 4.5 Quart Saute Pan I am giving away.  She came over and we used all the vegetables she pulled out of her backyard that morning which took this dish to a whole new level.

Le Creuset Giveaway

This dish is jam packed with flavor, easy to make and best of all only uses 1 pan.  I know most of you are like me and dislike doing dishes so this can be a weeknight meal or a weekend feast.  The flavor combinations are also endless with this dish so feel free to use what you have in season.  You can add more vegetables or replace the carrots with a different root vegetable.  I would love to hear what you substitute so leave a comment with your creative ideas so I can keep learning.  If you are still reading this, thank you for drinking a big cup of coffee today to combat my run on sentences.  They are closing now while I leave you with two simple instructions.  First one, is make this recipe as it’s AMAZING.  Second, enter the giveaway below so you have a chance to win this phenomenal pan from the phenomenal company Le Creuset.  Just to be clear, I only endorse products that I love and use myself and I whole heartedly stand by their pans.  Enjoy :)

Braised Short Ribs

4.6 from 52 reviews
Braised Short Ribs
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 3 pounds bone in short ribs
  • 2 onions, sliced
  • 1 large fennel stalk, sliced (fronds reserved)
  • 6 carrots, peeled and sliced
  • 1/4 cup balsamic vinegar
  • 2 tablespoon coconut oil
  • 2 tablespoons coconut aminos
  • 1 teaspoon italian seasoning
  • 2 cups beef broth
  • salt and pepper to taste
Instructions
Pan
  1. In the Le Creuset 4.5 quart saute pan, heat your coconut oil over medium high heat
  2. Liberally salt and pepper the short ribs
  3. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch and then set your short ribs aside on a plate
  4. In the pan you seared the meat, add the onions and fennel stalks to the pan and cook until onions are soft and tender, approximately 10 minutes
  5. Add the beef stock, coconut aminos and balsamic vinegar to deglaze the pan ensuring you scrap the pan to get all the delicious bits up
  6. Add the meat back to the pan followed by the carrots, fennel fronds and italian seasoning while giving a quick stir
  7. Cover the pan, reduce the heat to low and simmer for 60-90 minutes or until your meat is fork tender and falls off the bone
  8. Serve and enjoy
Slow Cooker
  1. Follow steps 1 through 3
  2. Once your short ribs are browned, add them to a slow cooker with all your other ingredients
  3. Cook on high for 7-8 hours or low for 10-12 hours, until the meat is very tender and falling off the bone

 

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****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs. This post is also sponsored by Le Creuset.****

 

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544 Comments

  1. George! I made these for dinner this evening and they are AWESOME! I will make these again and again. The fennel adds a tremendous flavor level. Thank you for sharing!

  2. These ribs are AMAZING! I served them over the parsnip puree from “The Paleo Kitchen”. I am more excited than usual for work to be done so I can go home and enjoy the leftovers.

  3. Wow! This is REALLY good. I had my doubts when I read “balsamic vinegar, I’ve never cooked with it, love it on salads, but I’m SO glad I tried it. VERY flavorful. To bad I don’t eat rice because it would simply rock with this dish. Thank you for providing us with some super recipes.

  4. Tagged a pic to Civilized Caveman on FB with my poor non-stick, too small pan. Food looks amazing though! 70 min to go!

  5. This looks beautiful despite my ‘too small nonstick pan’. I used rainbow carrots. If I could post a pic here I would. Definitely need to replace my non-stick pan! :-)

  6. I would definitely try the braised ribs recipe you posted in the article first. The whole family loves all your recipes. :)

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