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Slow-Roasted Grass-Fed Short Rib with Roasted Root Vegetables

Name: Slow-Roasted Grass-Fed Short Rib with Roasted Root Vegetables
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 4 servings
Cuisine: california-farm
Ingredients: 3.5 lbs grass-fed beef short ribs, bone-in, cut into 3-inch sections; 1.1 lbs organic carrots, peeled and cut into 2-inch chunks; 0.9 lbs organic parsnips, peeled and cut into 2-inch chunks; 0.66 lbs organic fennel bulb, cored and sliced into wedges; 1.5 cups yellow onions, roughly chopped; 1 cup cremini mushrooms, quartered; 3 cups unsalted grass-fed beef bone broth, homemade or certified organic; 1 cup dry red wine, Pinot Noir or Cabernet Sauvignon; 1/4 cup extra-virgin olive oil, cold-pressed; 1 tbsp tomato paste, no added sugar or oil; 2 tsp fresh thyme leaves, stripped from stems; 6 fresh rosemary sprigs, whole; 10 garlic cloves, smashed and peeled; 2 tsp sea salt, coarse; 1.5 tsp black peppercorns, freshly cracked

This dish features collagen-rich, grass-fed short ribs braised slowly until they fall apart, surrounded by caramelized carrots, parsnips, and fennel. The rich, savory sauce is built entirely on bone broth, red wine, and aromatic herbs, delivering deep umami without a single gram of refined sugar or seed oil.

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Serves

Prep

20 min

Cook

240 min

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Slow-Roasted Grass-Fed Short Rib with Roasted Root Vegetables — authentic California Farm recipe from Taste Meridian

Ingredients

Serves

The Meat

3.5 lbsgrass-fed beef short ribs, bone-in, cut into 3-inch sections

The Aromatics & Vegetables

1.1 lbsorganic carrots, peeled and cut into 2-inch chunks
0.9 lbsorganic parsnips, peeled and cut into 2-inch chunks
0.66 lbsorganic fennel bulb, cored and sliced into wedges
1.5 cupsyellow onions, roughly chopped
1 cupcremini mushrooms, quartered

The Braise

3 cupsunsalted grass-fed beef bone broth, homemade or certified organic
1 cupdry red wine, Pinot Noir or Cabernet Sauvignon
1/4 cupextra-virgin olive oil, cold-pressed
1 tbsptomato paste, no added sugar or oil
2 tspfresh thyme leaves, stripped from stems
6fresh rosemary sprigs, whole
10garlic cloves, smashed and peeled

Seasoning

2 tspsea salt, coarse
1.5 tspblack peppercorns, freshly cracked

Equipment

Dutch oven or heavy cast-iron pot with lid — Retains heat evenly for the 4-hour braise and allows for high-heat searing without hot spots
Kitchen twine — To bundle the rosemary sprigs for easy removal before serving
Tongs — For handling hot meat during the searing process
Fine-mesh sieve — To strain the final sauce for a silky texture

A little context

Rooted in the California farm tradition of utilizing seasonal winter harvests, this recipe honors the French braise technique but strips away the heavy butter finishes and sugar-laden glazes often found in commercial versions. Instead of using store-bought bouillon or seed oils, we build flavor through a custom bone broth reduction and the natural sweetness of roasted parsnips and carrots, respecting the ingredient's integrity while adhering to longevity standards.

Why this food

The longevity story

The grass-fed beef provides a superior omega-3 to omega-6 ratio and high levels of conjugated linoleic acid (CLA) compared to grain-fed counterparts, supporting metabolic health. The slow-braising process extracts collagen and gelatin from the connective tissue, which supports gut lining integrity and joint function. We utilize extra-virgin olive oil and red wine to introduce resveratrol and hydroxytyrosol, potent polyphenols that combat oxidative stress, while the root vegetables offer fiber and beta-carotene for sustained energy release.

Method

01
Preheat and Prep
Preheat your oven to 150°C (300°F). Pat the grass-fed short ribs completely dry with paper towels. Season generously on all sides with sea salt and freshly cracked black pepper. Let them sit at room temperature for 20 minutes to take the chill off, ensuring an even sear.
02
Sear the Meat
Heat 30 ml (2 tbsp) of extra-virgin olive oil in your Dutch oven over medium-high heat until it shimmers. Sear the short ribs in batches, ensuring not to overcrowd the pot. Cook for 4-5 minutes per side until a deep, dark brown crust forms. This Maillard reaction is crucial for flavor. Remove meat and set aside on a plate.
03
Sauté Aromatics
Reduce heat to medium. Add the remaining 30 ml (2 tbsp) olive oil to the pot. Add the onions, carrots, parsnips, fennel, and mushrooms. Sauté for 8-10 minutes, stirring occasionally, until the vegetables begin to soften and brown. Add the tomato paste and cook for 2 minutes, stirring constantly, to caramelize the sugars naturally.
04
Deglaze
Pour in the red wine, scraping the bottom of the pot vigorously with a wooden spoon to release the fond (the browned bits). This is where the deep flavor lives. Simmer for 5 minutes to burn off the raw alcohol, leaving the concentrated fruit and tannin notes.
05
Build the Braise
Return the seared short ribs to the pot, nestling them into the vegetables. Pour in the beef bone broth until the meat is almost submerged but the tops are still visible. Stir in the fresh thyme leaves and tie the rosemary sprigs with twine, then submerge them in the liquid.
06
Slow Roast
Bring the liquid to a gentle simmer on the stovetop, then cover the pot tightly with the lid. Transfer to the preheated oven. Roast for 3.5 to 4 hours. The meat is done when it pulls apart effortlessly with a fork and the connective tissue has fully gelatinized.
07
Rest and Serve
Remove the pot from the oven. Carefully lift out the rosemary bundle. Let the dish rest for 15 minutes before serving; this allows the juices to redistribute. If the sauce is too thin, remove the meat and vegetables, then simmer the liquid on the stovetop for 10 minutes to reduce and thicken naturally.

Pro tips

✦Sourcing is key: Look for short ribs with a thick layer of white fat cap; yellow fat often indicates grain-fed cattle. Ask your butcher for 'bone-in' as the bone marrow adds richness to the sauce.
✦Do not skip the searing step. The caramelization of the meat surface creates complex flavor compounds that boiling alone cannot achieve.
✦If the sauce tastes too acidic from the wine, stir in a teaspoon of pastured butter at the very end to round out the flavors naturally, or use a pinch of monk fruit if absolutely necessary (though the carrots usually provide enough sweetness).
✦This dish tastes better the next day. Reheat gently in a covered dish with a splash of broth to prevent drying out.

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Equipment

Dutch Oven →

Substitutions

grass-fed short ribs → grass-fed beef chuck roast or oxtail (Chuck requires slightly less time (2.5-3 hours); oxtail requires more time (4.5+ hours) but offers higher gelatin content.)
red wine → non-alcoholic grape juice (unsweetened) or extra bone broth (If omitting alcohol, use 250ml of strong brewed coffee mixed with broth to mimic the depth of tannins.)
cremini mushrooms → shiitake or portobello mushrooms (Shiitakes offer a stronger umami kick; portobellos hold their shape well during long braising.)

Storage

Store in an airtight glass container in the refrigerator for up to 4 days. The fat will solidify on top, which you can skim off or leave for moisture. Freeze portions in glass jars (leaving headspace) for up to 3 months.

What to serve with it

Serve over a bed of steamed organic kale or spinach to absorb the nutrient-dense sauce.
Pair with a glass of dry, organic Pinot Noir or a cup of high-quality green tea to aid digestion.
A side of fermented sauerkraut or kimchi on the side adds probiotics to complement the gut-supportive gelatin in the meat.

FAQ

Can I cook this on the stovetop instead of the oven?+

Yes. Once you bring the liquid to a simmer, cover the pot and reduce the heat to the lowest setting. Simmer gently for 3.5 to 4 hours, checking occasionally to ensure it doesn't burn. The oven provides more consistent, gentle heat.

Why not use butter for searing?+

While pastured butter is healthy, it burns at the high temperatures required for a good sear. We use extra-virgin olive oil or avocado oil for the initial sear due to their higher smoke points, then finish with butter if desired for flavor.

Is this low-carb?+

Yes, this dish is naturally low-carb and keto-friendly. The carbohydrates come solely from the fiber-rich root vegetables and wine, with no added sugars or starches.