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Tuesday, February 23, 2010

Amazing Short Ribs





I still love comfort food so I'm going to go out on a limb here. Short ribs can be very fatty, but if you are patient, and you order them from a grass fed cattle farmer they are simply heavenly. You see, the fat in short ribs from a grass fed cow is the fat that you need in your diet. The fat from a grain fed cow is... well... deadly. So since my goal is to help all of you have long and healthy lives, I don't want to hear that you've made this recipe with some nasty, grain fed, sickly, obese cow. That's just no bueno.

This dish is another one that you can smell from across the street. It has bold and rich flavor. So don't be surprised if the neighbors come out of the woodwork, moving toward your house in zombie like fashion trying to steal your dinner and eat your brains. (Really, sometimes I think I've actually lost it). But really, you should make a few more than you think you will need. If you cook this... they will come.


What you'll need:

4 pounds of short ribs
almond flour for dusting
1 can beef broth 8 oz (low sodium, gluten free)
2 cans tomato sauce 8 oz (low sodium)
1 tsp horseradish (optional but worth it)
1/2 onion, minced
2 cloves of crushed garlic
olive oil/avocado oil/coconut oil

What you do:

Get out your heavy and deep skillet. Get it hot with the oil of your choice. Cut the short ribs into individual pieces and dust with a little almond flour. Brown them in the oil on all sides. Drain the pan of any excess fat. They look yummy already, don't they.

Add the rest of the ingredients to the pan and bring to a boil. Once it starts to boil lower the heat and cover the pan. Simmer for 2 - 2 1/2 hours until meat is tender and falling off the bone. In the mean time, if you haven't fainted from the fantastic aroma coming from the pan, you can bake a sweet potato and mash it (or steam some veggies if you are in weight loss mode).

So there it is. Comfort food made paleo friendly. To plate this little beauty make a little mountain of sweet potato or steamed veggies and put your short rib on top. It makes a pretty presentation and I am all about presentation. When I go out to eat I study the way the chef plates my food and I try to copy it at home. I promise pretty food tastes better!

Enjoy!

1 comment:

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    Holly Sjostrom
    CrossFitting Mama

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