Beef Short Ribs are fantastic!

• 6 grass fed beef short ribs (about 2.7 lbs)
• 8 TB oil
• salt and pepper
• 1 onion, medium dice
• 4 carrots, medium dice
• 4 garlic cloves
• 15 oz tomatoes (about 1 1/2 cups)
• 2 TB apple cider vinegar
• 1 1/2 cups water or stock
• 2 sprigs of rosemary
• a handful of parsley stems
• 2 bay leaves
• 1 TB wheat berry flour- click to read about wheat berry flour  (or another wheat flour of your choice)
• 1/3 cup chopped parsley leaves

1. Turn the oven to 275 degrees and get out a large enameled cast iron pan with a lid.
2. Sear the short ribs in 4 TB of oil over high heat for about 3 minutes a side. Remove to a plate. Turn off the heat and ditch the fat.
3. Add 4 TB of oil to the pan and place over medium heat. Add the onions and carrots and cook for about 7 minutes. Season with salt and pepper.
4. Add the garlic and stir. Add the tomatoes and apple cider vinegar.
5. Place the short ribs on top of the veggies and pour the stock or water around the meat.
6. Bring to a boil and reduce to a simmer. Add the rosemary, parsley stems and bay leaves. Cover with the pans lid.
7. Cook in a 275 degree oven for 4 hours. Remove from the oven, remove the bones and herbs and pull the fat off the short ribs. Shred the meat and stir to combine.
8. Bring to a boil over medium heat. Cover and return to the oven for 30 minutes.
9. Remove from the oven and add flour. Stir to combine and simmer for 2 minutes. Turn off heat, season with salt and pepper and stir in parsley. This is great served with roasted potatoes or your grain of choice!

*please use organic ingredients, if possible.

Beef Short Ribs= Intermediary Culinary Skill Level- click to read about how I rate the difficulty of my recipes