Short ribs are the perfect example of how a tough cut of meat can be transformed by cooking slow and low. A few hours in the oven and the ribs become fork-tender and succulent, and they absorb the flavors of the ingredients cooked with them. Bone broth as a braising liquid adds healing properties and lots of nutritional value to this rich and satisfying dish.
Ingredients:
4 large bone-in beef short ribs
3 garlic cloves, crushed
1 cup tomato puree
2 cups bone broth
1 tablespoon Dijon mustard
2 teaspoons ground fennel seeds
¼ cup apple cider vinegar
¾ teaspoon sea salt
Directions:
Preheat the oven to 160ºC/325°F/Gas 3.
Combine all the ingredients in a flameproof casserole dish and bring to the boil over a medium-high heat. Cover the dish, place it in the oven and cook until the meat is fork-tender, about 2½ hours.
Carefully transfer the short ribs to 4 shallow serving bowls. Using a spoon, skim off and discard as much fat as possible from the surface of the cooking liquid. Pour the liquid into a blender and blend on high speed until smooth, about 45 seconds. Pour the sauce over the short ribs, dividing it equally, and serve. This dish pairs nicely with cauliflower or sweet potato mash and a side of greens.
Nutritional analysis per serving: Calories: 442, Fat: 37 g, Saturated Fat: 16 g, Cholesterol: 84 mg, Fiber: 2 g, Protein: 18 g, Carbohydrates: 7 g, Sodium: 608 mg
Enjoy This Dish, My Friends.