I kind of just always assumed that ribs were ribs. I didn't really care that much because we hardly ever ate them anyway. When we did they were always barbecued. Well, I learned that spare ribs are pork. My dumb! Short ribs are beef. Spare ribs in pork are the equivalent of short ribs in beef. Beef short ribs are usually meatier and larger than pork spare ribs.

Can you overcook beef short ribs?

Of course. You can overcook everything. Although, there is a large margin of error with these. I think they are very best if you cook them until they are very well done and fall apart so much that you can break them apart with your spoon.

How can you tell when they are done?

When the meat is very tender and starts pulling away from the bone, then it is time to take it out of the oven and let it rest in a covered pan for about 20 minutes before serving.

Paleo Braised Short Ribs Recipe

Name: Paleo braised Short Ribs Recipe with Garlic and Rosemary
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 10
Cuisine: Paleo
Ingredients: 2 1/2 pounds Beef Short Ribs (bone-in, cut into 2-3 inch pieces); Real Salt (to taste); Ground Pepper (to taste); 2 Tbl Extra Virgin Olive Oil; 1 Sweet Onion (Sliced); 3 Cloves Garlic (Sliced); 2 Tbl Tomato Paste; 3/4 Cup Red Wine; 1 1/2 Cups Beef Broth; 4 Rosemary Sprigs

Description

These Paleo short ribs are fall off the bone tender and hardly any work. Perfect for a fancy weekend dinner.

Ingredients

Scale

2 1/2 pounds Beef Short Ribs (bone-in, cut into 2-3 inch pieces)
Real Salt * (to taste)
Ground Pepper (to taste)
2 Tbl Extra Virgin Olive Oil
1 Sweet Onion (Sliced)
3 Cloves Garlic (Sliced)
2 Tbl Tomato Paste
3/4 Cup Red Wine
1 1/2 Cups Beef Broth
4 Rosemary Sprigs

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Instructions

Preheat the oven to 325 degrees.
Heat the olive oil over medium/high heat in a ceramic coated cast iron pot.
Coat the short ribs in coarse salt and pepper and place in the hot pan.
Cook until deep golden brown and then flip each piece over and brown on the other side.
Remove the ribs from the pan to a plate.
Add the onion to the hot pan and saute until onion is translucent, 4-5 minutes.
Add the garlic and saute for 30 seconds.
Add the tomato paste and cook for another 30 seconds, coating the onion.
Add the red wine, if using, and let it reduce by one half. Add the beef broth and bring to a simmer. If you are not using the wine, simply add in the beef broth and bring to a simmer.
Put the short ribs back in the pan. Toss in the rosemary sprigs, cover with a lid, and place in the preheated oven.
Bake for 2 to 2 1/2 hours, or until ribs are fall off the bone tender.
Serve over polenta or a vegetable puree, such as parsnips or cauliflower.