|Aaron McCargo's Fall-Off-The-Bone Short Ribs plus Cheddar Fingerling Potatoes|
I must admit I wasn't sure what to do with the beef short ribs that were sitting in my refrigerator. I did several searches looking for just the right recipe and when I saw the words "fall-off-the-bone" I knew I'd found the right one.
You may recognize Food Network Chef Aaron McCargo by his other name "Big Daddy". Big Daddy's recipes are usually big on flavor and this one was no exception. The rich, beefy broth was so delicious. Crusty french bread would have been excellent dipped in the broth. As it was, these sourdough rolls did the trick. You could use a Paleo or Keto roll instead, or just skip the bread altogether.
I chose to top the shredded beef with horseradish mayo and thinly sliced red onions. To accompany, I made very quick and easy Cheddar Fingerling Potatoes.
Fall-Off-The-Bone Short Ribs
Adapted from Aaron McCargo
Oven 375 degrees F
Special Equipment: Dutch Oven or large heavy pot with a lid that can go stovetop to oven
6 4-ounce grass-fed beef short ribs
fresh cracked pepper
3 Tablespoons coconut oil (use refined if you don't want the hint of coconut)
1 small yellow or white onion, diced
*1/4 cup red wine vinegar (I used Cabernet Vinegar by O Olive Oil Co)
*3/4 cup beef stock
1/4 cup balsamic vinegar
1 14.5-ounce can of diced tomatoes, including juices
4 cups beef stock
2 sprigs fresh thyme
1 sprig fresh rosemary
4 regular buns or 6 small buns
*Aaron's recipe called for 1 cup dry red wine, but I substituted 1/4 cup red wine vinegar + 3/4 cup beef stock instead. I've also made this with red wine and it is equally delicious both ways.
Sprinkle salt and pepper on the ribs. Heat large Dutch oven or heavy pot to medium-high, then add oil. Add the ribs and sear on all sides until well-browned. Remove the ribs from pot, place on a plate and set aside.
|beautiful, thick beef short ribs|
|seared in the Dutch oven|
Turn heat to medium and add onion. Cook for 1-2 minutes, then carefully add red wine vinegar, 3/4 cup beef stock (or 1 cup red wine in place of the red wine vinegar and beef stock), and balsamic vinegar. Cook until liquid reduces by half.
Stir in tomatoes, the 4 cups of beef stock, thyme, and rosemary. You can place the whole stems in and just fish them out later, or just use the leaves. Add the ribs back in, cover and place in oven. Tip: Cover pan with a layer of foil before placing lid on pan to make cleanup of lid easier. The underside of my lid which is cream-colored required multiple cleanings to remove the splatter.
Cook for approximately 2 1/2 hours or until meat is falling off the bone and easily shredded. Aaron's recipe says 90 minutes but it took mine 2 1/2 hours to achieve this. Remove from oven, take meat out and shred using two forks. Serve on a bun (or atop this Creamy Cauliflower Mash for a Paleo and Keto-friendly dinner) and spoon some of the broth over and/or top with horseradish mayo (mayo with horseradish mixed in to taste).
|just out of the oven|
|with the delicious beefy broth drizzled over|
|Cheddar Fingerling Potatoes|
Cheddar Fingerling Potatoes
1 1/2 pounds fingerling potatoes
2 Tablespoons butter
sea salt to taste
1/4 cup shredded cheddar cheese
2 green onions, chopped (optional)
Pierce potatoes with a fork once or twice each, then place in microwave and cook until the consistency of a baked potato - approximately 5 minutes, turning over halfway through cooking time.
Cut potatoes in half lengthwise and spread butter over. Season with salt, then sprinkle with cheese and green onions. Serve while hot.