The braised short ribs recipe is a great example of what I teach the women’s free and private community . Quality trumps quantity. This is particularly true when it comes to animal protein. It is true to say that “you are what you eat”.
Higher Quality Meat
If you eat animal products from animals that have been fed grains, injected with hormones and antibiotics, well I’m afraid to tell you but you are consuming grains, antibiotics, and hormones. Their flesh and muscles (muscle is what we eat) is built on the food that they eat. This is no different from us as human beings.
The quality and benefits of grass-fed / pasture raised meat is by far superior to grain-fed meat. I’m planning to write a more in-depth blog post on this particular topic at later date however if you are interested in reading more on this topic right now, please refer to this blog post from Chris Kresser.
Where to Find Good Quality Meat
When you decide to make the plunge and consume grass-fed or pasture-raised meat, it maybe necessary for you to source meat directly from the farmer as the price of grass-fed / pasture raised meat can be very steep in grocery stores. I would recommend that you begin your search by using this website Eat Wild Canada & Eat Wild USA where you will be able to connect with farms/ farmers that have raised their animals following the grass-fed/ pasture raised standards.
My Braised Short Ribs Recipe
When you do purchase your meat in a CSA program, you will get an assortment of meat cuts which will include rough cuts such as ribs, roast, etc. With these types of cuts, the best solution for a tender, moist and juicy meat is to use your slow cooker. It’s all about comfort food with this next recipe! This braised short ribs recipe requires the meat to be cooked in a small amount of coffee and balsamic vinegar.
So go ahead and enjoy!Print
Coffee Balsamic Braised Ribs
- Prep Time: 15
- Total Time: 15 minutes
- 4 to 5 lb. bone-in beef short ribs, each about 3 inches long
- 3/4 cup cold coffee
- 1/2 cup Balsamic vinegar
- 1 red onion, chopped in quarters
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- 1 1/2 tsp. smoked paprika
- 1 tsp. coconut oil (or lard)
- Rub the smoked paprika into the short ribs.
- Melt the coconut oil in a large skillet over medium-high heat, and sear the short ribs 1-2 min per side or until they are slightly browned.
- Place the red onion at the bottom of your slow cooker. Then lay the ribs on top of the onions. Add the balsamic vinegar, coffee, sea salt and pepper.
- Cover and cook on low heat for 6 hours or until the meat is tender enough to fall apart with a fork.
- Shred the meat off the bones and serve while warm.