Meal Menu Idea:
Beef Short Ribs
Roasted Butternut Squash
 |
| Photo: urbanacregarden.com |
BEEF SHORT RIBS
3 lbs. beef short ribs, bone in or boneless (grass fed & finished, local & pasture raised is ideal)
Olive oil (organic and cold pressed is best)
Sea salt and freshly ground pepper
6 cloves garlic, chopped
1 large onion, quartered
1 stalk celery, chopped into 1-inch pieces
1 carrot, chopped into 1-inch pieces
1 cup red wine (omit for Whole 30)
2 cups fresh Roma tomatoes, chopped (organic because you are eating the peeling)
or 1 (15oz) can stewed tomatoes
1 cup beef stock (homemade from beef bones or organic)
1 teaspoon thyme leaves
1 teaspoon rosemary leaves
Fresh parsley, chopped (optional, for garnish)
* Preheat the oven to 375 degrees.
* Season the short ribs lightly with salt and pepper. Set aside.
* Over high heat, preheat a large Dutch oven (cast iron). Add a few Tablespoons of olive oil and brown the meat on all sides.
* Into a blender or food processor place garlic, onion, celery, carrot, tomatoes and spices. Blend with beef stock and wine to make a thick sauce.
* Add sauce to the ribs. Cover and place in the oven for 4+ hours or until meat is fall-off-the-bone tender. It is done when meat and fat can be separated with a fork. No knife needed!
* Serve meat garnished with fresh parsley and the roasting sauce for dipping.
Taste what's good and pass it on!