I love Asian cuisine, much to my husband’s chagrin. I think I could eat some type of Asian dish 3 times a day, 7 days of the week. But it’s hard to indulge in my passion and follow the Paleo way of eating. Asian food is chocked full of rice and noodles. So a goal of mine lately has been to make more Paleo-friendly Asian dishes. I’m starting with one of the quintessential dinner entrees, beef short ribs. And instead of serving it with rice, I’m opting for sautéed veggies. One thing to note, I found that most grocery stores do not carry short ribs. Whole Foods advises that you call ahead that morning and ask them for short ribs, that way they can set it aside as they carve the meat for the day.
The key to a delicious short rib dish is getting it oh so tender and fall of the bone consistency. This is accomplished by cooking on low for an extended period of time. I think it’s also important to start off with some good quality short ribs, from grass-fed cows. You might not think it makes a huge difference, but I believe that quality ingredients equals a quality dish!
Cook Time: 2 hours
Serving Size: 2
4 lbs beef short ribs (you can ask the butcher to chop them into smaller pieces)
1/2 tablespoon coconut oil, at room temperature
1 sweet yellow onion, finely chopped
5 cloves garlic, minced
1 hot pepper (I used serrano pepper)
2 cups beef stock
2 cups water
1/2 cup gluten-free soy sauce
1/3 cup rice vinegar
2 tablespoons fish sauce
5 ounces fresh baby portabella mushrooms, stems removed and left whole
1 orange, juiced
5 spring onions, cut into 2″ pieces
Sea salt and freshly cracked black pepper
Preheat the oven to 300 degrees F.
Pat the short ribs dry and season generously with salt and pepper. In a large Dutch oven, heat the coconut oil on medium high until it gets hot. Sear the ribs for about 2-3 minutes, on the meaty side. Remove the ribs onto a platter and cover with foil to keep warm.
In the same Dutch oven used to sear the ribs, toss in the onions and sauté until soft, about 10 minutes. Add in the garlic and pepper. Mix well for about a minute. Return the beef ribs to the Dutch oven and mix well.
Add in the beef stock, water, soy sauce, rice vinegar and fish sauce. Make sure to combine well and coat all the ribs.
Allow the mixture to come to a simmer. Cover tightly and place in the preheated oven. Let it cook for about 2 hours, until tender.
Remove pot from the oven and remove the short ribs to a platter again, cover with foil to keep warm. Strain the remains of the pot through a mesh sieve into a large sauce pan and discard the solids. Pour the liquid back into the Dutch oven and bring the sauce to a simmer and allow to reduce for about 10 minutes. Add in the mushrooms and the orange juice. Cook the mushrooms for about 10 minutes, until soft. Toss in the green onions. Place the short ribs back into the sauce and combine to coat all the ribs. This dish is ready to be served alongside your favorite veggie.