April 02, 2014

Tender Rosemary Beef Short Ribs (Paleo, GAPS, SCD, Beef)

Hello everyone!

I am writing this post from sunny Boca Raton Florida where I am currently escaping the never ending winter in Calgary. It is wonderful here. Sunshine everyday, running every morning on the beach. Isn't life just better with a beach? Seriously my mental health would be so much better if I lived on the ocean I swear. That should be one of my life's goals: live next to a beach. There I said it. All of you reading this can hold me to that one day (hopefully).

I probably won't be blogging too much while I am here but I have a few recipes saved up that I should be posting. But don't hold me to that. I am on vacation mode after all. And I haven't had a vacation since August. That is 7 whole months of living in the hospital. You can only imagine how badly my body was craving some natural vitamin D.

I am pretty sure I have mentioned my love of ribs on this blog before, but for those of you who missed it or are new to my blog (welcome) I have to say that ribs are one of my favourite foods! Usually I gravitate to pork ribs but I thought I would change it up and share a beef short rib recipe with you. This one is easy to make too, although the ribs do require a couple hours of cooking time. I hope you like it!


2-3 lbs grassed beef short ribs
2 TBSP bacon fat
3 medium tomatoes, diced
1 white onion, diced

3 cups bone broth
1 cup red wine
1 TBSP grassfed butter or ghee
1 TBSP dried rosemary
1 tsp thyme
sea salt and pepper to taste


1. Preheat your oven to 325 F
2. Cut your ribs between each bone to create individual sized ribs
3. Place a large frying pan on medium heat on the stove and cook bacon fat, onions and tomatoes for a couple minutes, until tomatoes start to break down
4. In the same pan as your onions and tomatoes add the short ribs and braise for 1-2 minutes per side
5. Place the contents of the saucepan and the remaining ingredients into a roasting pan (lid on) and cook at 325F for 2 1/2 hours. You can stir these a couple times if you like.
6. Serve and enjoy!
These go well with broccoli or roasted brussel sprouts.

NOTE: This recipe has only been tested with grass fed beef and the cooking times will likely be significantly different if using any other type of beef. Use at your discretion.

Print Recipe

Well it is time for me to get back to the sunshine! I am on a mission to get some major tan lines before I get back. It is a mission I take very seriously.
Please let me know if you make these and what you think! And as always please feel free to contact me with any questions!

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