Slow-Braised Short Ribs with From-Scratch Red Wine Onion Gravy

This is the kind of dinner that starts in the afternoon and fills the whole house with aroma. Beef short ribs are seared until deeply caramelized, then slowly braised with onions, garlic, herbs, and homemade stock until the meat collapses off the bone. The sauce is built completely from scratch and finished with cannabis rosemary butter that melts into the braising gravy.

Terpene Pairing

Myrcene + Caryophyllene — earthy relaxing body with peppery depth that pairs beautifully with slow braised beef.

Suggested Strains

Northern Lights • GMO Cookies • Bubba Kush

Step 1 — Decarboxylation

Ingredients

3.5 grams cannabis flower (medium grind)

Instructions

1. Preheat oven to 240°F (115°C).
2. Spread cannabis on a parchment-lined baking sheet.
3. Bake 35–40 minutes, stirring halfway through.
4. Allow to cool completely.

Step 2 — Cannabis Rosemary Butter

Ingredients

1 cup unsalted butter
1 cup water
Decarboxylated cannabis
1 tbsp chopped rosemary
2 cloves garlic, minced
½ tsp black pepper

Instructions

1. Melt butter and water over very low heat.
2. Add cannabis and rosemary.
3. Maintain 160–180°F temperature.
4. Simmer gently 2 hours, stirring occasionally.
5. Strain through cheesecloth.
6. Refrigerate until butter solidifies.
7. Remove butter layer and discard water.
8. Stir garlic and pepper into softened butter.

Step 3 — Braise the Short Ribs

Ingredients

3 lbs beef short ribs
2 tbsp olive oil
1 large onion, sliced
3 carrots, chopped
3 celery stalks, chopped
4 cloves garlic, smashed
2 tbsp tomato paste
2 cups red wine
3 cups homemade beef stock
2 bay leaves
1 tsp black pepper
Salt to taste
2 tbsp cannabis rosemary butter

Instructions

1. Preheat Oven
   Set oven to 325°F.

2. Season Ribs
   Pat ribs dry and season with salt and pepper.

3. Sear Meat
   Heat olive oil in a Dutch oven and sear ribs 3–4 minutes per side until deeply browned.

4. Remove Ribs
   Set aside.

5. Cook Vegetables
   Add onion, carrots, and celery to pot and cook 5–6 minutes.

6. Add Garlic and Tomato Paste
   Stir and cook 1 minute.

7. Deglaze
   Pour in red wine and scrape the pot.

8. Add Stock and Herbs
   Add beef stock and bay leaves.

9. Return Ribs
   Nestle ribs back into pot.

10. Slow Braise
    Cover and cook 2½–3 hours until meat is fork tender.

11. Finish with Infusion
    Stir 2 tablespoons cannabis rosemary butter into the gravy.

Serve With

From-scratch mashed potatoes
Roasted root vegetables
Homemade dinner rolls