Short ribs

A GAPS approved short ribs recipe that can be slightly altered to make it taste even better.

• ⏲️ Prep time: 30 min
• 🍳 Cook time: 6-8 hours
• 🍽️ Servings: 3-6
• 🔪Tools: pan, roasting dish

Ingredients

• 6-7 lbs short ribs (or 5 lb roast/brisket. Can also include oxtail, meaty shanks, or heart. If meat is not fatty, consider adding 0.25 cup tallow into the roasting pan.)
• 2 tbsp tallow
• 1 lb onion (optional if carnivore)
• 1 head of garlic
• 3 cups broth
• 0.25 cup Apple cider vinegar
• 0.25 cup lemon juice
• 2 tsp salt
• 1 tbsp rosemary
• half tbsp thyme
• Pepper to taste Non GAPS options:
• Balsamic vinegar (optional)
• Honey (optional)

Directions

1. Coat meat with salt and pepper.
2. Put tallow in pan and brown meat on medium heat.
3. Take out of the pan and put in a roasting dish.
4. Chop onions and sauté in the pan. When almost complete, add garlic and sauté for a minute.
5. Add broth, lemon juice, acv, rosemary, thyme, and 2 tsp salt (or to preferred taste).
6. Bring to a low boil. Taste the liquid sauce and adjust to tastes.
7. Pour liquid over meat in the roasting pan.
8. Put in oven all day at 250°F/120°C. (6-8 hrs).

Non-GAPS option to make it taste better:

• Add balsamic vinegar and honey to the sauce.

Notes:

• Generally, I make this right after breakfast. Check every half hour after 5 hours until meat falls apart easily. It will get harder before it gets softer.
• Sauce can be thickened by reducing it on the stove but tastes good as is.
• You can add other root vegetables to your liking if it fits your diet.
• You can roast quicker at 350°F/175°C, but the meat might not turn out as soft.
• Leftovers taste better than the first day, so make lots! Usually stays good for 4 days in the fridge.

Contributor(s)

• M M