Spanish Short Ribs
Short ribs have a deep beefy flavor and a wonderful texture. However, they can be very tough if they are not cooked properly. This traditional Spanish method of cooking short ribs makes them very tender with terrific flavor. The meat and vegetables provide all the liquid needed to cook the meat. The juices cook down to a mouthwatering gravy.
- 3 pounds U.S. Wellness grassfed short ribs
- 2 large organic yellow onions, coarsely chopped
- 1 organic red bell pepper, coarsely chopped
- 1 organic tomato, coarsely chopped
- 2 cloves organic garlic, coarsely chopped
- 2 teaspoons sweet paprika, preferably from Spain
- ½ teaspoon organic dried thyme
- 1½ teaspoons coarse unrefined sea salt
- Preheat the oven to 250 degrees.
- Wash the short ribs with filtered water. Go over them with your fingers to make sure that any bone fragments have been removed. Cut the pieces into individual ribs, leaving the meat attached to the bone.
- Place the short ribs in a cast iron casserole (enameled cast iron is also fine), resting on the flat, narrow edge of the bone, so they are standing up, crowded together.
- Place the vegetables on top of the short ribs. Sprinkle the paprika, thyme, and salt over the vegetables.
- Cover the casserole, place in the preheated oven, and cook for 3 hours. Test the ribs for doneness. They are done when easily pierced with a fork. If they are not done, return to the oven and continue checking at ten minute intervals.
Grassfed Flat Iron Stir-Fry with Portuguese Butter Sauce
INGREDIENTS
DIRECTIONS
- Combine all ingredients for the marinade, and mix well.
- Cut the meat into pieces approximately 1-inch long, trimming off the sinew as you go, (I save the sinew and use it in homemade broth)
- Combine the cut, trimmed meat with the marinade in a glass bowl, and cover the bowl. Marinate 2 hours at room temperature. Alternatively, you can marinate it 1 hour at room temperature, and let it marinate in the refrigerator overnight.
- If you have marinated the meat in the refrigerator, remove it from the refrigerator 1 hour before cooking, so it can come to room temperature.
- Heat the butter and oil over medium high heat. When the butter is hot and bubbly, add half of the meat , and stir-fry at medium high heat for 2 to 4 minutes, or until the meat is done to your taste.
- Remove the first batch of meat to a warm place, then add the rest of the meat and contents of the bowl to the pan, and stir-fry for 2 to 4 minutes, until the second batch is done to your taste.
Combine the two batches, serve, and enjoy the
incredible flavor. Be sure to pour the flavorful pan drippings over the meat, as
they actually are a wonderfully flavored butter sauce.
Stanley Fishman is a cookbook author and blogger who is
an expert on cooking grassfed meat. Stanley uses traditional flavor combinations
and cooking methods to make the cooking of grassfed meat easy, delicious, and
tender. Stanley has written two cookbooks that make it easy to cook grassfed
meat —Tender Grassfed Meat:
Traditional Ways to Cook Healthy Meat and Tender Grassfed Barbecue:
Traditional, Primal and Paleo.
Grilled Chipotle-Rubbed Steaks with Lime Butter
Adapted from Food & Wine.
Compound butter is one of the easiest, yet most impressive ways to make a meal more delicious. Even though it's nothing more than softened butter with herbs or spices or other flavorings whipped into it, somehow it achieves a level of refinement that comes across as very impressive (for a barbecue, having a couple varieties to slather on everything makes for a fantastic party).
About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007.
