• Ingredients:
    2-3 lbs Doug’s Grass Fed Beef Short Ribs
    Salt and freshly cracked black pepper
    3 Tbsp Troyer Amish Butter
    1 bottle red wine such as Cabernet or Pinot Noir
    4 cups beef broth
    4 cloves of garlic peeled and smashed


    1. Preheat oven to 325 degrees.
    2. Pat ribs dry and salt and pepper all sides.
    3. Melt 2 Tbsp butter in Large Dutch oven. Add ribs and brown on all sides.
    4. Remove ribs and add garlic until softened but not browned. Pour in red wine, boil until it reduces to about 1 cup.
    5. Add ribs and any juices that have seeped out along with the beef broth. Cover pot and put in oven until meat almost falls off bones – about 3 hours.
    6. After 3 hours. Remove pan from oven. Scoop out ribs to a platter and cover to keep warm.
    7. Skim off any fat from top of broth. Simmer about 10 minutes to thicken. Taste and adjust seasoning if necessary.
    8. Put ribs back in broth and serve.