Nothing Beats Tender, Juicy Short Ribs—Especially When They’re from Brown Pearcy
Brown Pearcy grass-fed, dry-aged beef short ribs are made for slow braising. Rich, marbled, and full of deep flavor, these ribs transform into melt-in-your-mouth perfection with just a little patience.
Ingredients:
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3–4 lbs Brown Pearcy beef short ribs
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2 tablespoons olive oil
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Salt and black pepper
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1 large onion, chopped
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3 carrots, peeled and chopped
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3 celery stalks, chopped
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4 cloves garlic, minced
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2 tablespoons tomato paste
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2 cups beef broth (use your homemade Brown Pearcy bone broth if you have it!)
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1 cup dry red wine (or additional broth if preferred)
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2 sprigs fresh rosemary
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2 sprigs fresh thyme
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2 bay leaves
Instructions:
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Prep the Ribs:
Pat short ribs dry with paper towels. Season generously with salt and pepper on all sides. -
Sear the Meat:
Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the ribs on all sides, about 8 minutes total. Transfer to a plate. -
Sauté the Vegetables:
Add onions, carrots, and celery to the pot. Cook for 5–7 minutes until softened. Stir in garlic and tomato paste; cook for another 2 minutes. -
Deglaze the Pot:
Pour in wine (or broth), scraping up all the flavorful browned bits from the bottom. Bring to a simmer. -
Add Broth and Herbs:
Return short ribs to the pot. Add beef broth, rosemary, thyme, and bay leaves. Liquid should cover the ribs about three-quarters of the way. -
Slow Cook:
Cover tightly and braise in a preheated 325°F oven for 2.5–3 hours until the ribs are fork-tender. -
Finish:
Discard herbs. Serve ribs hot with the rich sauce spooned over the top. Perfect over creamy mashed potatoes or buttery polenta.
Why Brown Pearcy Short Ribs?
Our Kansas City short ribs come from cattle that are pasture-raised and dry-aged to enhance both flavor and tenderness. You’ll taste the Brown Pearcy difference in every juicy bite.
