Braised Short Ribs

Cool fall and winter months mean comfort food to me. There’s nothing better than a kitchen filled with the aroma of braised meats cooking with fresh herbs. My Braised Short Ribs recipe is so easy to make and doesn’t take all day. As a carnivore, I don’t use anything except mineral salt and broth, but this recipe is designed for you to add your own personal touches that your family will love. Beef short ribs are a nutrient-dense packed meal, with healthy fats and cholesterol. We need cholesterol to make our hormones, to help convert sunlight on our skin to vitamin D in our bodies, and to protect our cells by making that protective myelin sheath around them. Serve these over my Mashed Cauliflower recipe, on top of homemade pizzas (low-carb of course), or in a bowl of broth for a nice warming soup.

Makes 2-3 servings

Ingredients

• 3 lbs. bone-in beef short ribs

• 2 T. beef tallow, or avocado oil

• Sea salt

• Freshly ground black pepper (optional)

• 4 cloves garlic, minced(optional)

• 3 c. bone broth (I use Kettle & Fire)

• 2 to 4 sprigs fresh herbs, such as rosemary or thyme (optional)

Directions

• Preheat oven to 325 degrees and place the bottom shelf 2/3 down.

• Make sure your short ribs are at room temperature (pull out about 45 min. to an hour prior to searing)

• Heat up your Dutch Oven over medium-high heat and add the oil or tallow.

• Season your short ribs liberally with sea salt and other seasonings that you want.

• Sear each side of the short ribs in the hot oil.

• If using garlic and other vegetables, pull your short ribs out of the Dutch Oven and set aside.

• Place your garlic and veggies into the Dutch Oven to saute for about 5 minutes.

• Add the short ribs back in.

• Pour in the broth and add any remaining herbs of choice.

• Cover the Dutch Oven and place in the preheated oven for 2 1/2 hours.

• Remove from the oven and serve.

Note: Serve this delicious comfort dish over my creamy Mashed Cauliflower Rice recipe.