These Osso Good Bone Broth Short Ribs are perfect if you’re looking for a great Osso Good Bone Broth Recipe! This recipe is taken straight from the files of Tom Colicchio, a renowned chef known for his short ribs. If you’re looking for a recipe to wow the guest(s) at your table, then look no further. We paired the rich and nutritious Osso Good Bone Broth with hearty short ribs for a meal made to impress even the harshest critic.
The first step to any meal is selecting the best quality ingredients. Notice the beautiful marbling on these grass-fed short ribs?!
Next step is to properly season the Short Ribs with Salt & Pepper.
Once you have your Short Ribs over medium heat in a skillet, it’s time to chop your vegetables and herbs. Remember to always choose fresh, organic produce that is grown locally for the best possible flavors.
Once you have all of your ingredients poured over your short ribs, it’s time to let them marinate over night. This point is critical for softening the short ribs to make the meat “fall off the bone” tender. When you’re ready the following day, add the Osso Good Chicken Bone Broth as you preheat your oven and slowly cook the marinated short ribs for 1 1/2 hours. Then cover and braise for an additional 45 minutes.
Once the meat is tender and only half of the sauce remains, simply strain the sauce and remove as much fat as possible. Broil the meat and remaining sauce for 10 minutes. Then, transfer to a plate and serve. We served our Osso Good Short Ribs with mashed caulifower, for a truly delicious paleo dinner!
Osso Good BONE BROTH Short Ribs
2 Tbsp olive oil
6 Flanken style short ribs with bones, grassfed, cut 2″ thick, ~4 lbs
Celtic sea salt & Freshly ground pepper
1 Large organic onion, finely chopped
2 Organic Carrots, sliced
3 Organic celery ribs, sliced
3 garlic cloves, thickly sliced
One 750 mL bottle dry red wine, such as Cabernet Sauvignon
4 Thyme sprigs
3 c Osso Good Chicken Bone Broth
1. In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
2. Add the onion, carrots, celery, and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
3. Preheat the oven to 350 degrees F. Transfer the short ribs and marinade to a large, enameled cast-iron casserole. Add the Osso Good Chicken Bone Broth and bring to a boil. Cover and braise in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and cook for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
4. Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.
5. Preheat the broiler. Boil the meat, turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top and serve.
Adapted from the files of Tom Colicchio, Served over Mashed Cauliflower.