Paleo Short Ribs
RIBS! Can you say impressed? I can..and that was my feeling after eating these. I was like “did I really make these?” Shhhh, don’t tell anyone but this was my first crack at short ribs (which explains my excitement). I usually have to tinker with recipes a bit before I really love them but AHHHHHHH these were so good. They were so tender and flavorful, and the ribs just melted in your mouth. For this recipe, I pulled different aspects from a lot of recipes I found on the internet to create my own, but the dry rub is my creation (and I love it).
This is one of those dishes that ages really well. I made it on Friday and didn’t eat it until Sunday evening. I think the long soak really made it even better. It is good at any time, but I recommend making it a day or two in advance to let the flavors meld and permeate the ribs. There isn’t a lot of hands on time so this is a great meal to do on a Sunday and then reheat during the week. The instructions I give with the recipe are based on consuming the tender morsels immediately. If you decide to go the soaking route, it changes just a tad:
- Once you remove the ribs from the oven, let cool and place directly in the fridge until you want to serve.
- After its cold, the fat will be easy to remove because it’s solidified on top of the broth. Remove the fat and place on the stove over medium heat and bring to a simmer.
- Let the ribs reheat in the simmering sauce for about 10 minutes and remove to a plate.
- Now you can reduce the sauce (see below).
Recipe: Dry Rub Seasoning
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 tsp nutmeg
- 1/4 tsp dried rosemary
- 1/8 tsp cayenne pepper
- Mix everything together.
Recipe: Paleo Short Ribs
- 3 lbs short ribs
- 1 batch dry rub
- 3 Tbsp ghee
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups chicken or beef broth
- 1 Tbsp dijon mustard
- 3 Tbsp Worcestershire
- 2 bay leaves
- Cover the ribs with the rub up to a day before cooking.
- Preheat the oven to 350 degrees.
- Mix the broth, mustard, Worcestershire and bay leaves in a bowl and set aside.
- Heat the ghee over medium high heat in a dutch oven.
- Brown the ribs in the ghee.
- Remove the ribs to a plate and add the onions to the pot. Cook the onions for about 5 minutes until golden then add the garlic. Stir until the garlic is fragrant, about 1 minute.
- Add the ribs and the broth mixture to the pot. The broth should almost cover the ribs. Add more broth or water if you need to.
- Cover and place in the oven for 2 1/2 hours.
- Remove the lid and cook for another 20 minutes.
- At this point, the ribs should be very tender. Remove them from the pot and skim as much fat from the surface.
- Bring the broth to a boil on the stove to reduce the liquid by half.
- Optional: After it’s reduced, stir in a tablespoon of butter.
- Serve the ribs with the sauce.
2 ribs per person is a good serving size. The 3 lbs I cooked in this recipe included 4 ribs.
Preparation time: 10 minute(s)
Cooking time: 3 hours
Number of servings (yield): 2
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