Grass-fed Beef Short Ribs
2lbs Grass-fed short ribs
1 onion, chopped
3-4 cloves garlic, minced
4-6 portabella mushroom, Sliced
1-2tbs grass-fed butter
1/3 cup organic balsamic vinegar
1/3 cup coconut aminos
3 tbl gluten free flour
24 oz beef bone broth
1 tbl thyme
2 sprigs Rosemary
2 bay leaves
3 tbl tomato Paste
Salt and Pepper
In a cast iron skillet with lid melt 1-2 tbl grass-fed butter and heat the pan until butter is bubbling. Salt and pepper the short ribs. Place the ribs into the pan and sear each side until they’re brown; about 3 minutes each. Place onion, garlic, and mushrooms between ribs and stir occasionally. Take the short ribs out of the pan and set aside. Once the vegetables are cooked, add balsamic vinegar and coconut aminos, and tomato paste. Stir the sauce until the tomato paste is dissolved.Scrap excess from pan to include all the flavor in the sauce. Place ribs, herbs, and broth into the pan. Last, add the flour and stir until it is completely dissolved.
Heat oven to 320, and cover with lid. Cook for 2.75 hours and enjoy!
