Short Ribs with Cauliflower Mash and Brussels Sprouts

We had a great Valentine’s Day celebration last night with our friends and their sweet boys. It turns out that we’ve actually spent the last two Valentine’s Days together. It’s so nice to get together for low key evenings and just relax. I didn’t want to be occupied with cooking, yet, I wanted to make something a little bit special but also easy. I found a recipe from Clean Eating Recipes which had only a few ingredients. Major score in my book; less ingredients the better. The best part though, I had all but two ingredients on hand.

Ingredients

  • 2 1/2 pounds Beef Short Ribs bone-in, cut into 2-3 inch pieces
  • Coarse Salt and Pepper to taste
  • 2 Tbsp Olive Oil
  • 1 Sweet Onion Sliced
  • 1 small can of tomato paste (I used Hunts because there’s no added sugar or dairy)
  • 1/4 Cup Balsamic Vinegar
  • 2 Cups Beef Broth
  • 4 Rosemary Sprigs

The original recipe calls for 3 cloves of garlic. I tend to be “un Italian” and skip garlic at all cost since I will scare off vampires for days with the garlic smell that permeates my skin. I come by it honestly though, same thing happened with my grandfather except he didn’t care. The original recipe also calls for only 2 tbsp. of tomato paste. I hate wasting, so I just get the smallest can and use it all.

Instructions

  1. Preheat the oven to 325 degrees.
  2. Heat the olive oil over medium/high heat in a ceramic coated cast iron pot.
  3. Coat the short ribs in coarse salt and pepper and place in the hot pan.
  4. Cook until deep golden brown and then flip each piece over and brown on the other side.
  5. Remove the ribs from the pan to a plate.
  6. Add the onion to the hot pan and saute until onion is translucent, 4-5 minutes.
  7. Add the garlic and saute for 30 seconds. (If you choose to use garlic)
  8. Add the tomato paste and cook for another 30 seconds, coating the onion.
  9. Add the balsamic vinegar and beef broth and bring to a simmer.
  10. Put the short ribs back in the pan. Toss in the rosemary sprigs, cover with a lid, and place in the preheated oven.
  11. Bake for 2 to 2 1/2 hours, or until ribs are fall off the bone tender.
  12. Serve over cauliflower mash for a clean, cleanse approved meal.

This recipe was extremely easy and so delicious! I actually made it again tonight but served it with cauliflower mash and roasted carrots. Fantastic! Hope everyone had a great day celebrating love..

Jewel

 

 

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