Lucky me, Steve decided to try out a new recipe out of Well Fed 2, and I get to test it out for my dinner tonight! I will comment on the results after I try it! I’m very excited for this one. And, if you don’t have Well Fed 2 yet, you can download the PDF of this recipe at this link. Cool beans!:
PREP 30 minutes | COOK 4 hours | SERVES 4-6
1/2 tablespoon coconut oil
3 – 3 1/2 pounds beef short ribs (about 5-6 ribs)
salt and ground black pepper.
1/2 medium onion, diced (about 1/2 cup)
2 medium carrots, peeled and diced (about 1/2 cup)
2 medium ribs celery, diced (about 1/2 cup)
5 cloves garlic, peeled and smashed
1 tablespoon tomato paste
1/2 cup balsamic vinegar
1/4 cup water
1 tablespoon dried thyme
5 cups beef broth
6-8 portobello mushroom caps
1 tablespoon ghee or coconut oil, melted
garnish: fresh chives, minced
1. Sprinkle the ribs lavishly with salt and pepper. Heat a large, deep pot over medium-high. Add the coconut oil to the pot, and when it’s melted, add the ribs in a single layer and sear on all sides. You want a serious crust, so you’ll probably have to work in batches. As the ribs brown, remove them to a bowl to catch their juices.
2. Add onion, carrots, celery, and garlic to drippings in pan. (Add a little more coconut oil if you need to.) Cook the vegetables until they’re soft and beginning to brown, about 7 minutes. Add the tomato paste and fry until brown, about 3 minutes. Add balsamic vinegar, water, and thyme. Bring to a boil and cook until it’s syrupy, about 5 minutes.
3. Return the ribs to the pot and wiggle them into the vegetables. Add the broth and bring to a boil. Reduce heat to simmer and cook, partially covered, 4 hours or until the meat is fall-apart tender. Thirty minutes before the meat is finished…
4. Preheat oven to 450F. Cover a large baking sheet with parchment paper or aluminum foil. Place the portobello caps on the baking sheet, rib side up. Brush with melted fat and sprinkle gently with salt and pepper. Roast in oven 10-12 minutes, until browned and tender.
5. When the ribs are done, transfer to a plate, remove bones, and shred with two forks. Strain the cooking liquid through a sieve into another pot to remove the mushy vegetables. Bring the sauce to a boil, then simmer until reduced and thickened. Return the meat to the sauce. Remove mushroom caps from oven. Mound shredded meat on a cap, drizzle with sauce, and sprinkle with minced chives.