beef short ribs

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!

Serves 4


1.2kg beef short ribs
Himalayan salt
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)


  1. Season the ribs with salt and pepper on both sides.
  2. Put the flour into a shallow bowl and press the ribs into the flour until all sides are coated. Shake off excess flour.
  3. 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.
  4. Add the onion, carrots, potatoes and garlic to the dutch oven. Cook stirring occasionally for 5 minutes.
  5. Return the ribs to the dutch oven and pour in the stock.
  6. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid.
  7. Cover and simmer over low heat for 2 hours.
  8. 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!

Holly x