Island Braised Short Ribs

These short ribs will change your life. They have a combination of sweet and savory flavors with fall-off-the-bone meat. There is a thick sauce and chunks of pineapple. It’s a gorgeous dish that will have your house smelling like Christmas for hours as it simmers.

My Method for Perfect Paleo Braised Short Ribs:

• The base: onion, garlic, salt, pepper (pretty much always the same, maybe shallots, leeks etc)
• The spice: mustard powder, cinnamon (could have been cumin and ginger)
• The herb: rosemary (could have been thyme or sage)
• The vegetable: cabbage (could have been celery and carrots)
• The sweetness: pineapple, papaya, applesauce (could have been maple syrup or honey)
• The liquid: Beef stock (or any kind of broth)
• The acid: White wine vinegar (or apple cider vinegar, or lemon)

With those seven components, any slow-cooked meat will turn out delicious. In the case of the dutch oven short rib, the fancy cousin of the slow cooker pork, we use little {grain free} flour for a roux, there’s more cooking on the front end, but the payoff is big, or should I say delicious. Ready to eat- you don’t really need a side dish kind of amazing meal.

These short ribs definitely classify as food porn. The pineapple and bacon play hide and seek around the tender rib meat, while the rosemary shines in the creamy sauce.

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Island Braised Short Ribs

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5 from 1 review

• Author: Cristina Curp
• Prep Time: 30
• Cook Time: 180
• Total Time: 210
• Yield: 4 servings 1x
• Category: Entree
• Method: Braised
• Cuisine: Fusion
• Diet: Gluten Free

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Description

Fall off the bone braised short ribs

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Ingredients

• 3 pounds  english cut short ribs, cut in to 2-3 inch pieces
• 4 slices bacon
• 1 onion
• 1/4 head cabbage
• 1 cup diced pineapple
• 1/2 cup papaya (If you can’t find it, use more pineapple)
• 1/2 cup apple sauce
• 1 tbsp mustard powder (sub ginger powder for AIP)
• 2 tsp cinnamon
• 1 tbsp salt
• 1 tsp pepper (sub carob powder for AIP)
• 4 cloves garlic
• 1/4 cup white wine vinegar
• 3 cups beef broth, liquid, warm or room temperature
• 2 tbsp coconut aminos
• 1/2 cup Otto’s Cassava flour
• 3 rosemary sprigs

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Instructions

1. Pre-heat oven to 350F.
2. Prep you veggies: small dice your onion, shred cabbage & mince garlic.
3. Dice your bacon.
4. In your Dutch oven, on the stove, on medium-high heat, cook bacon, until crispy.
5. Remove from the Dutch oven and set aside.
6. Sprinkle the short ribs with a little salt. Add them to the Dutch oven and brown in bacon fat, about one minutes each side.
7. Once browned on all sides, remove and set aside.
8. Add in all the veggies and sauté until tender, about 6-8 minutes.
9. Add all the seasoning and the flour. Stir well.
10. Immediately add in the broth and vinegar, stir well, it will begin to thicken like gravy.
11. Add in the fruit and coconut aminos.
12. Add the short ribs and the bacon. Stir well.
13. Bring to a boil. Simmer for 5-8 minutes stirring often. If the sauce seemed lumpy, keep stirring as it comes to a boil and it should smooth out.
14. Add in rosemary sprigs. Cover Dutch oven with lid and place in the oven, on the middle rack, for 3 hours.
15. When ready to serve, open and remove the bone and rosemary stems carefully.

Recipe Notes:

• I cook it 4-5 hours before dinner, that way I can turn off the oven and let it sit until it’s time to eat. The I open up the lid, use tongs to plate 2 ribs per person and then use a ladle to scoop up all the saucy, vegetables goodness and pour it over them. We had these with roasted jicama fries and broccoli rabe.

Nutrition

• Serving Size: 1-2 ribs
• Calories: 463
• Fat: 17g
• Carbohydrates: 49g
• Fiber: 10g
• Protein: 30g