Ok, so I neglected to take photos of the cooking process and by the time I remembered, the plates were empty (excpet the bones, of course!). So....if you've ever wondered what cuts of meat come from what part of the cattle, look above. If not, read on for the delicious recipe!
2.5 lbs beef short ribs, bone in
1-2 tsp sea salt
1-2 tsp freshly ground pepper
1-2 tblsp coconut oil (olive oil works, but due to oxidation during high temp searing, coconut oil is preferred)
2 carrots, diced
2 celery stalks, diced
1 sweet onion, diced
3 cloves garlic, minced
1/3 c red wine (I omit)
14 oz. crushed tomatoes
1/3 cup balsamic vinegar (I omit)
3 bay leaves
Season short ribs with salt and pepper and coat with olive oil. Heat oil in pan over med high heat and sear ribs just until browned (1-2 minutes per side). Transfer to crockpot.
Top meat with celery, carrots, onions, garlice and bay leaves. In mixing bowl, combine wine crushed tomato and vinegar. Pour into crockpot.
Cook on low 8-9 hours.
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