There's something so comforting about a velvety bowl of meat and potatoes. This recipe doesn't include any exotic spices or surprising ingredients, and the technique...Read More
Thyme-Braised Short Ribs
The last time I placed an order for ground beef and steaks from TX Bar Organics, those friendly, sneaky people slipped a free bonus into my order — luscious grass-fed beef short ribs that were super-meaty and marble-y — just the way they should be. This recipe was born, and now it’s in Well Fed 2.
WARNING: You will be inspired to use a pretentious foodie phase like “meltingly tender.”
Thyme-Braised Short Ribs from Well Fed 2
Serves 4-6 | Prep 30 minutes | Cook 4 hours | Whole30 compliant
Have you ever wondered, Just what is a short rib, anyway?
Does it feel insulted because we keep calling it “short”? And did you know that short ribs are known as Jacob’s Ladder in the UK? Was it in a deliberate move to keep us confused that butchers in different regions — like Korea, France, Hawaii, and Eastern Europe — cut their short ribs in different, very specific ways? Do the answers to these burning questions really matter much when the end result is succulent shreds of meat so tender they can be eaten with a spoon? That’s what I thought.
1/2 tablespoon coconut oil
3 – 3 1/2 pounds beef short ribs (about 5-6 ribs)
1 tablespoon salt
1 teaspoon 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 leaves
5 cups beef broth
6-8 portobello mushroom caps
1 tablespoon ghee or coconut oil, melted
garnish: fresh chives, minced
Sprinkle the ribs 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.
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.
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…
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.
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.