Tags: dinner - beef - GF - GF Beef - GF dinner
Active Time: 25 minutes
Passive Time: 3-4 hours
Serves: 2-4

Slow-braised short rib

• Olive oil: 1 tbsp
  
  
• Beef short rib: ~12 oz per person, bone-in (~8 oz per person if boneless)
• Kosher salt: to taste
• Black pepper: to taste
  
  
• Yellow onion: 1 medium, diced
• Garlic: 2 large cloves, smashed
  
  
• Red wine: 1/2 cup
  
  
• Low-sodium beef both: 2 cups
• Worcestershire sauce: 2 tbsp
• Balsamic vinegar: 1 tbsp
• Light brown sugar: 2 tbsp
• Dried bay leaf: 2, whole
• Orange zest: 1“ x 3 ” strip (whole, white pith removed)

• Serve with Modernist Creamed Spinach
• Pairs well with dry red wine
• Cook time should be 3-4 hours, until very tender
• Make sure your Worcestershire sauce and balsamic vinegar are gluten free if you want this dish to be GF

1. Preheat oven to 325F. Coat short rib generously in salt and pepper
2. Coat large dutch oven with olive oil, place on high heat until smoking, Add short rib without moving until well browned on one side, about 4 min
3. Flip short rib and add onion and garlic. Stir occassionally until other side of short rib is browned and garlic and onions are softened but not fully browned
4. Add red wine, brong to boil and let it simmre for a minute
5. Add beef broth, worcestershire sauce, balsamic vinegar, bay leaves, and orange zest. Stir and return to a boil
6. Cover and transfer to oven to cook for 3-4 hours, flipping once at the halfway point
7. Discard bay leaves and orange zest. Plate meat and spoon sauce over top