This recipe is “paleofied” and turned out delicious. You don’t want to “experiment” with short ribs because they are expensive but I got some on sale and saved you a step. Here is the recipe!
2 pkg. short ribs (they usually come 3-4 in one package…I made these in bulk to be able to heat up for dinners and lunches so obviously you can cut this recipe in half
4 strips of bacon
4 tbsp. almond flour
1 medium onion, chopped
5-6 carrots, chopped
2 shallots, chopped
3-4 garlic cloves, chopped
2 Rosemary sprigs or 3 tsp. dried rosemary
3 cups beef broth (there are great options out there for “clean” beef broth with no added sugars, etc.
For this recipe, I used a dutch oven. If you don’t have one, you can use a crock pot which works great too!
Chop the bacon into chunks and add to a skillet or your dutch oven. Cook the bacon over medium heat until fat has rendered in the pan and the bacon is cooked well. Remove the bacon and place on a plate. Place the short ribs on a flat surface and sprinkle both sides with salt and pepper. Next, dip each short rib (both sides) into the almond flour just to give it a dusting and add to the skillet or dutch oven where you cooked your bacon. Flip the ribs after 2 minutes to get a good golden brown color on the ribs then remove the ribs as well and place them on a plate. Then add your onion, shallots, carrots and garlic to the pan where you fried your bacon and ribs. Cook until soft then add your beef broth and rosemary. Return the ribs and bacon back into the dutch oven (or if you are using a crock pot, place all ingredients there) and place in the oven at 350 degrees. Bake for about one hour or until the meat seems to be “falling off the bone”. If using the crockpot, cook on low 3-4 hours.
Serve over riced cauliflower or mashed cauliflower, sweet potatoes, asparagus, etc. Its a great dish and heats up well!