Saffron Braised Short Ribs
A hearty, savory recipe featuring luscious saffron - delicious for a weekend dinner...
These short ribs are delicious served alongside roasted potatoes, polenta, or asparagus.
If you’re not super comfortable in the kitchen, meals like this can come across as intimidating to make. That's precisely why I like to show the making of them. I'll walk you through the process in hopes you'll see they are pretty straight forward. It's just a matter of following simple steps.
YOU WILL NEED
8-10 short ribs
1 tablespoon fine sea salt
1/2 teaspoon ground black pepper
1 tablespoon ghee or avocado oil
1 sweet onion or white onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
2 garlic cloves, finely chopped
1/2 cup red wine
1/2 cup coconut sugar
16-18 saffron threads
2 cups crushed tomatoes
3 cups beef bone broth
TO MAKE
Preheat the oven to 350F.
Season the short ribs with 1/2 tablespoon fine sea salt and 1/4 teaspoon black pepper.
Bring the ghee to medium-high heat in a large Dutch oven or oven-safe stock pot. Add the short ribs to sear until all sides are brown. Remove the short ribs from the Dutch oven and set aside.
Add the onions, carrots, celery, and garlic to the Dutch oven and turn the heat to medium. Let cook until the onions become translucent and the carrots and celery are fork-tender, about 5-7 minutes. Stir in the red wine, and let cool about 3 minutes. Stir in the coconut sugar and saffron until well-incorporated. Stir in the crushed tomatoes and bone broth. Bring to a boil. Cover and place in the oven to cook for about 3 hours.
Serve with a bit of the sauce poured over the top of each short rib.
