From the Cook
From the Cook
1/3
Instructions
1
First, preheat oven to 325 degrees Fahrenheit. Add olive oil to a large Dutch oven over medium heat on the stovetop. Season short ribs with sea salt and pepper before adding to Dutch oven.
2
Brown for 3 minutes on both sides. Then, remove from Dutch oven.
3
Add in chopped onion and minced garlic. Cook for 3 minutes.
4
Next, add short ribs back to the Dutch oven. Add in cherry juice, beef broth, tomato paste and bring to a light boil. Remove from heat.
5
Carefully place a sprig of rosemary in the Dutch oven before placing in the oven.
6
Then, cook for 2 1/2 hours, or until meat is cooked through and tender.
7
Then, remove from oven. Serve over mashed cauliflower or potatoes if desired. Lastly, pour gravy on top of short ribs.
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Tips & Tricks (5)
- Pat Dry Before Searing 💧Always pat your short ribs completely dry with paper towels before searing; moisture prevents proper browning and creates steam instead of a flavorful crust.
- Cherry Juice pH Balance 🍒The cherry juice adds natural acidity and subtle sweetness that tenderizes the meat while balancing the rich, savory braising liquid—reduce it slightly before adding for concentrated flavor.
- Don't Skip the Sear 🔥Properly searing all sides of the short ribs at high heat creates a deeply caramelized crust that locks in juices and develops complex, restaurant-quality flavors during the braise.
- Low and Slow Wins 🕐Maintain a gentle simmer (around 200-225°F) in your Dutch oven for 3-4 hours rather than a rolling boil; this ensures fall-apart tenderness without drying out the meat.
- Degrease the Braising Liquid ✨After cooking, skim excess fat from the surface or refrigerate overnight to solidify fat for easy removal, then reheat for a silky sauce that coats your mashed cauliflower perfectly.
Recipe Facts
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Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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