Short Ribs

 

 

INGREDIENTS

3 LBS Bone-in Grass-fed Beef Short Ribs

Himalayan Salt to Coat

Cracked Pepper to Coat

16oz Baby Carrots

1 Cup Beef Bone Broth

1 Teaspoon Thyme

1 Bay Leaf

2 Large Onions Cut into Wedges

1 Tablespoon Minced Garlic

1 Tablespoon Tomato Paste

1 Cup Red Wine

ASSEMBLY

1. Coat all sides of the meat with salt and pepper.
2. In a large skillet, sear each side of meat on medium low heat for about 2 minutes per side.
3. While meat is searing place the bone broth, thyme, and bay leaf in the bottom of the crock pot.
4. Add seared ribs to the crock pot and top with carrots.
5. In the same skillet over medium low heat add the onions, garlic, tomato paste, and wine.
6. Bring to a boil and cook 15 minutes or until liquid is reduced by half.
7. Top the meat with the onion mixture.
8. Cook on low for 8 hours.
9. Serve with cooked vegetables.

SERVES 3

HEALTH BENEFITS

Himalayan Salt:  One of the cleanest salts you can find. As opposed to conventional table salt that is heavily processed which removes its beneficial minerals.

Grass-fed Beef: Does it really need to be grass-fed? YES. Grass-fed beef contains significantly more omega-3 fatty acids than grain-fed beef. The optimal ratio of omega 6 to omega 3 fatty acids should be 2:1.   The Western Diet has excessive amounts of omega 6 fatty acids (resulting in a much higher 6 / 3 ratio) which can promote the onset of certain diseases like cancer, inflammation, and autoimmune diseases. Increased levels of Omega 3 fatty acids can show suppressive effects. The goal is to increase your omega 3’s by getting as close to the optimal 2:1 ratio. Your brain will thank you. PLUS, it contains more conjugated linoleic acid (CLA), a type of fat that’s thought to reduce heart disease and cancer risk.