Braised Beef Short Ribs

Coffee, red wine, orange juice with spices; odd sounding flavors complement to create depth of flavors to enhance the delicious grass fed beef. ( For more information about the importance of grass fed beef visit

Celeriac Root and Vegetables



    • 3-4 pounds Beef Short Ribs
    • 1 cup Carrots, peeled and diced (2-3)
    • 2 cups Yellow Onions, diced ( 1 medium)
    • 2 cups Celeriac Root, peeled and diced (1 small)
    • 1 cup Celery, stringed and diced (2 -3 ribs)
    • 6 cloves mashed Garlic
    • 1 cup fresh Orange Juice
    • 1 cup strong Coffee
    • 4 cups Brown Beef Stock
    • 1 cup crushed Tomatoes
    • 1 tablespoon Barnet Bay Butchers Rub seasoning (Savory Spice Shop)
    • 1 teaspoon ground CuminBeef Short Ribs


  • Salt and pepper to taste.
  • 4-6 tablespoons Ghee or Coconut Oil for cooking


Brown the Beef Well



Cooking Directions

  •  Preheat oven to 325 degrees
  • Pat the beef dry with paper towels.
  • Heat a large dutch oven or casserole over medium high heat, add  2-3 tablespoons Ghee to the casserole and sauté the beef until nicely browned on all sides.
  • Remove from the pan and set aside.
  • Add a little more ghee and slow caramelize the onions. Add the rest of the vegetables and cook a few more minutes until softened.
  • Add the seasonings, orange juice, wine, tomatoes and stock to the pan, bring to a simmer.
  • Place the over back in the dutch oven, cover and place in the oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.Completed Recipe - Ready for Oven
  • Taste for seasoning.

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