These boneless short ribs make the best winter comfort food when braised in white wine and served with a seasonal cabbage slaw. The short ribs were among several cuts of high-quality grass-fed beef that I recently received from Butcher Box.
Beyond burgers, I don’t claim to be an expert at cooking beef. That’s why I like it when I receive a little something that makes me step out of my comfort zone. This time is was grass-fed boneless beef short ribs.
Last minute gift idea alert. If you have a beef lover in your life or someone who loves to cook it, Butcher Box is the answer.
A little while back, I was sent a Butcher Box full of high-quality grass-fed beef. Sirloin tips, steaks, short ribs, ground and bacon. It was loaded with good stuff.
If you aren’t familiar, Butcher Box was founded by Mike Salguero as a way to increase the availability of grass-fed and finished beef. Like me, he was hooked on the natural flavor of grass-fed beef after his first bite. But not everyone is as fortunate as I have been with easy access to it.
If you’ll remember, in Kentucky I was surrounded by multiple farms raising grass-fed beef and while it’s been a little more challenging to find it in California, it’s still around if you search a bit.
Butcher Box is a monthly subscription service that delivers a box of meat to your door each month. So if you want grass-fed beef and can’t find a source, look no further.
So far we have eaten the ground beef and now these short ribs. I can’t say enough good things about the quality. It has been delicious.
So back to the topic of me stepping out of my cooking comfort zone.
I wanted to tackle the short ribs. Something I’d not cooked at home before.
Most short ribs are served over polenta or with another grain, but since the meat is such a heavy, rich cut, I decided to go a bit lighter.
The short ribs are braised in Chardonnay and then paired with a cabbage slaw. The slaw has a dressing made from red grapefruit and orange juices that is blended with fresh garlic. It adds the perfect refreshing flavor to balance the beef.
And yes, I broke the golden rule of wine pairings with this one. Believe it or not, it works with a white wine. Although, the Chardonnay I braised the beef in was a little too acidic. Go for a sweeter citrusy chardonnay, or maybe even try a Riesling.
Regardless of what you pair it with, if you are using the beef from Butcher Box in this recipe, you can rest assured you are in for a rich and comforting treat.
- 1 lb. grass-fed boneless beef short ribs
- 2 teaspoons fine ground sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, sliced
- 2 cups Chardonnay
- 2 sprigs of fresh rosemary
- 2 1/2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 2 tablespoons fresh red grapefruit juice
- 1 tablespoon fresh orange juice
- 1 tablespoon mayonnaise
- 1 clove garlic, smashed
- 1/2 teaspoon orange zest
- 1/4 teaspoon fine ground sea salt
- 1/8 teaspoon ground black pepper
- Preheat the oven to 325 degrees F.
- Sprinkle all sides of the short ribs with the salt and pepper. Heat the oil in a Dutch oven or deep, oven-safe skillet with a lid. Add the short ribs and brown evenly, about 3 minutes on each side.
- Add the onions to the to the pan and turn off the heat. Pour in the wine and lay the sprigs of rosemary over the onions. Cover with a lid and bake for about 2 1/2 hours, or until the meat breaks apart easily with a fork. Discard the rosemary.
- To make the slaw, add the cabbages to a medium bowl. In a small food processor or single blender cup, combine the grapefruit juice, orange juice, mayonnaise, garlic, zest, salt and pepper. Puree until smooth. Pour the dressing over the cabbage and toss to coat.
- For each serving, plate pieces of the beef with some onions. Serve with the slaw on the side.
Check out the Butcher Box website to learn more and order your box.
Disclosure: I received a Butcher Box for review purposes.
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Yum! We bought in on a cow awhile back from a ranch up in Marin. It had too much of a grassy flavor for me though, so I’m looking for another source. 🙂
I thought this was delicious, but I really only like grass-fed beef. I’d say it’s worth a try!
Very nice! I’ve never seen boneless short rib before! It’s such a beautiful cut of meat–definitely something I choose when I’m going for a “wow” factor! And the fact that you chose to braise it in chardonnay is so unexpected! Great idea!
I was really happy to receive them. I tend to stay away from short ribs due to the bones. As much as I’m all for whole foods, I’m still not a lover of meats on the bone. So these ended up being perfect for me!