It has been one of those weeks. Both my son and I had a chest infection and that puts a stick in the ever moving wheel of my life. We are getting back to normal and by that I mean exercise and eating well. Ever notice that when you are sick you seem to really go off the bandwagon? Not just getting off at a stop. I’m talking, you roll off, hit your head, end up in a ditch where prisoners are working and covering you with mud. Okay, maybe I am being a bit dramatic, but I did eat 1/2 of an almond lemon ricotta cake. Damn it was GOOD. No regrets right? Anyways! So here we are, a new week, starting again and feeling better every day. We love short ribs in my house and I always make it the same way. Yet, with the addition of my bone broth and grass fed beef, the taste is just unreal.
Bone Broth Short Ribs
4 slices of bacon, chopped
4 lbs of short ribs
1/4 cup of arrowroot powder
4 carrots, chopped
4 stalks of celery, chopped
1 onion, diced
1 leek, diced
2 tbsp of tomato paste
3 cups of bone broth (or beef broth if you do not have it)
Preheat oven to 325.
1. In a dutch oven, fry the bacon pieces until crispy. Remove and let sit on a paper towel. Drain fat but leave 2 tbsp in the dutch oven.
2. Place the arrowroot powder in a swallow bowl with some salt and pepper. Coat the short ribs in the flour mixture. On medium high heat, brown all sides of the short ribs in the remaining bacon fat.
3. Remove short ribs and place on a plate.
4. Take some of the reserved bacon fat, add it to the dutch oven. Lower the heat to medium and sauté all the veggies together. Once soft, add in tomato paste and coat. Add in 1/2 cup of the bone broth and deglaze the bottom.
5. Place short ribs back in the dutch over. Cover with remaining bone broth (it should not cover them, but just reach them) and add salt and pepper and 3 bay leafs.
6. Put in the oven for 3 hours.
7. Then….nom nom nom. With cauliflower mash, or if you are into it like I was, some potatoes!