- 4 pounds bone-in "flanken style" beef short ribs, cut crosswise into 2-inch pieces
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 5 medium carrots, peeled, cut into 2-inch pieces
- 2 celery stalks, sliced
- 2 tablespoons all-purpose flour (omit or use 1 tablespoon corn-starch to keep this gluten-free)
- 1 tablespoon tomato paste
- 1 bottle dry red wine
- Several sprigs parsley and thyme, plus more for serving
- 1 head of garlic, halved crosswise
- 2 lemons
- 2 tablespoons brown sugar
- 2 cups beef broth
- 1/4 cup coconut aminos or low-sodium soy sauce
- garnish: flat-leaf parsley, sliced red onion, and chimichurri sauce (recipe below)
- Preheat oven to 350°. Heat oil in a large Dutch oven over medium-high. Season short ribs with salt and pepper, then sear for about 3 minutes on each side. You may have to do this in 2 batches to do it in an even layer. Transfer short ribs to plate, and then pour off most of the fat from the dutch oven.
- Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste, and stir for about 3 minutes. Stir in wine (I like to save a glass for myself to sip while I cook!) then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer for about 15 minutes. Add brown sugar, beef broth, and coconut aminos to the pot, then add herbs, garlic, and the peel of one of the lemons. Stir it all together and bring to a boil. Cover the pot, then transfer to oven.
- Step 3
Cook until short ribs are tender, 2–2½ hours, then transfer to a platter and garnish with lemon zest, red onion, and more fresh parsley. Season sauce to taste with salt and pepper, and serve chimichurri on the side. Serve with something creamy (like mashed potatoes or polenta) and spoon the sauce all over everything. Eat!
- 1 bunch fresh cilantro, leaves and stems
- 1/2 bunch fresh flat-leaf parsley, leaves and stems
- 2 tablespoons fresh oregano, leaves only
- 1 teaspoon paprika
- 1 shallot, peeled and halved
- 1 garlic clove, peeled
- 2 tablespoons red wine vinegar
- 1/3 cup extra-virgin olive oil
- kosher salt and freshly ground black pepper
- Combine everything in a blender. I like to blend just until smooth but where you can still see pretty flecks of herbs. Pour over sweet potatoes, steak, chicken, fish, salad, or pretty much anything else you can think of -- it's so good!