The fall grassfed beef harvest has begun.  Time to braise some short ribs…

 

We’ll be cutting beef this week, and with the temperatures turning cooler, my mind is going to the rich, creamy fat of short ribs.  They are an inexpensive cut, but so full of flavor and good fat cover, even the smallest portion will go a long way.  I love the crisp nuttiness of the final splash of the toasted sesame oil that goes on the outside of these ribs, accented by the garlic and ginger in the braising liquid.   Leftover teriyaki short ribs taste delicious re-warmed in the oven, or can be added to meat broth with some chopped leafy greens for a tasty soup with Asian-style flavor.  This recipe comes from my very first cookbook, The Grassfed Gourmet.  Hard copies are available on this page,  and e-copies can be found here (or through your preferred retailer).

Serves 4-5

 

3/4 cup tamari

1 tablespoon ground ginger

1/4 cup honey

3 tablespoons finely chopped chives

3 cups water

2 tablespoons rice vinegar

1 large head of garlic, cloves peeled and left whole

3 pounds beef short ribs

4 tablespoons toasted sesame oil

 

In a large Dutch oven, whisk the tamari, ginger, honey, chives, water, and vinegar; add the whole cloves of garlic.

Add the short ribs.  Bring the pot to a boil over high heat, turn the heat to low, and simmer, covered, for 2 1/2 to 3 hours, or until the meat is fork-tender.  If you start to run out of liquid, add 2/3 cup water and 1/3 cup tamari.  (Alternatively, braise the short ribs in a slow cooker for 6-8 hours.  You shouldn’t run out of liquid using this method.)  Remove the ribs and keep them warm.  Allow the broth to simmer on the stove top, uncovered, until reduced by half.

Meanwhile, preheat the oven to 450 degrees F.

Place the ribs on a roasting pan, meat side up, and brush with sesame oil.  Roast for 15 minutes, or until the edges become crispy.  Serve in warmed shallow bowls, with a few spoonfuls of broth.