Beef Short Ribs Teriyaki style
This is an adaptation of a recipe from The Grassfed Gourmet Cookbook. (are you sick of hearing how much I love this cookbook yet?) It didn’t take much to make it GAPS legal. I did not grow up eating ribs so I have relied on cookbooks to teach me the techniques. They are a tasty addition to our menu and the girls always adore them, in part because eating ribs is just so fun! You get a nice big bone to hold onto and gnaw off the meat and feel like a cave kid for a little while. There were lots of exclamations of happiness when I announced that this was for dinner. I hope that you and yours love it too.
Beef Short Ribs Teriyaki Style
Put coconut aminos, ground ginger, green onion, broth,vinegar and garlic cloves into a large dutch oven and blend together. Add the short ribs.
Bring to a boil then reduce to a simmer and cook covered for 2.5-3 hours till the meat is fork tender. It is ok if the meat isn’t all under the liquid. Turn occasionally if necessary to get all parts immersed in the liquid. When they are tender remove the ribs from the hot liquid and continue to simmer it with the lid removed.
Heat the over to 450. Place the ribs on a baking pan and brush them with sesame oil on all sides. Cook for 15 minutes in the hot oven until the edges get crispy.
Remove the ribs from the oven and dish up a bowl of the sauce that has been concentrated. Serve the ribs with some of the sauce poured over them.
This would make a complete meal with some fauxtatoes and a salad.
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Thank You! –PattyLA