I tried this recipe for the first time last week. The house smelled so good while I was cooking it! The house always smells good when I cook, but there was something about this recipe- there was a little extra magic in the air.
Be warned- this is not a “get home from work and cook in 30 minutes” meal. If you work long hours, definitely save this recipe for a weekend. Cooking time is almost 2 hours, not including all the prep time. This was a fairly simple recipe, but just know that it takes time.
I paired this with fingerling potatoes and brussels. It was a definite hit in my house.
I got this recipe from “The Performance Paleo Cookbook” by Stephanie Gaudreau. As usual, I made some adjustments. Her recipe calls for you to make mushroom “dust,” but I completely skipped this and just cooked the mushrooms with the onions.
Braised Beef Short Ribs
- 1 teaspoon + 2 teaspoons ghee
- 1 oz dried, ground shiitake mushrooms
- 1 medium sweet onion, thinly sliced
- 1/4 teaspoon sea salt
- 1 lb boneless beef short ribs
- 2 tablespoons apple cider vinegar
- 1/2 cup chicken broth
- Preheat the oven to 325 degrees F and grease a covered casserole dish with ghee. I find the best method to do this is to melt the ghee, then use a brush and simply brush it on the dish.
- Melt 1 tablespoon of ghee in a large skillet over medium-high heat and brown the onion. Then add the mushrooms and cook, then place it all in the casserole dish.
- Next, add more ghee if necessary and sear the meat, about 3 minutes per side. You really want that nice brown crust to form.
- When the meat is done, add to the casserole dish. Add the apple cider vinegar and chicken broth to the skillet, scraping up the brown bits from the bottom. Pour the liquid into the casserole, then cover and put in the oven for 75 minutes. Remove the lid and bake for an additional 30 minutes.
- Pair with your favorite sides! Green beans, mac and cheese- whatever you want!