For a while now, I’ve been buying bulk packs of grass-fed beef from Gingin beef. This has forced me to learn how to cook with beef cuts which I wouldn’t normally buy. After much research and trial and error, I have come up with a super simple (but extremely flavoursome) way to cook ribs. Enjoy!
1.2kg beef short ribs
Ground black pepper
2 tablespoons gluten – free plain flour
1 tablespoon coconut oil
1 onion sliced
2 carrots, chopped roughly
2 potatoes, chopped roughly
2 teaspoons minced garlic
3 cups vegetable or beef stock (I mix 2 heaped teaspoons of homemade thermomix vegetable stock with filtered water to make this)
- Season the ribs with salt and pepper on both sides.
- Put the flour into a shallow bowl and press the ribs into the flour until all sides are coated. Shake off excess flour.
- Heat the coconut oil in a large dutch oven over medium-high heat. Cook the ribs until browned on each side, about 4 minutes per side. Remove from the dutch oven and set aside.
- Add the onion, carrots, potatoes and garlic to the dutch oven. Cook stirring occasionally for 5 minutes.
- Return the ribs to the dutch oven and pour in the stock.
- Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid.
- Cover and simmer over low heat for 2 hours.
- Serve with steamed vegetables or salad. Don’t throw out the leftover bone broth – it is full of goodness! Drink it as soup or use as beef stock in another recipe.
If you give it a try and post a picture on instagram, please tag me @eatmovelivewell and #eatmovelivewell so I can see it!