I recently signed up for the dairy and meat plan from my friends at Love Me Butter, and included in my delivery were ~2LBs of grass-fed & finished Longhorn short ribs. They deserved my full cooking attention, so I decided to give them the sear & braise treatment. The result... falling-off-the-bone amazingness.
(Check out the Longhorn on the bottom-left. Thanks, guy, for being delicious!)
- ~2 LBS of grass-fed & finished short ribs
- 1 tbs pink sea-salt
- 1 tsp ground pepper
- 1 tsp cayenne pepper
- 1 tsp rosemary (dried)
- 1 tsp sage (dried)
- 1 tsp paprika
Searing and Braising
- 1 tbs avocado oil
- 1 tbs coconut oil
- 1 small can of tomato paste
- 1/4 cup of balsamic vinegar
- 5 cloves of crushed/pressed garlic
Note: This works well on a gas stove because the heat can be turned to a very low setting. If you don't have a low setting, consider doing this in a slow-cooker. The last thing you want to do is burn these!
Mix all the dry rub ingredients in a bowl large enough to fit the ribs
Once mixed, rub the dry ingredients onto the short ribs - that's right - massage the meat with the rub!
In a large skillet (with an available lid), heat up the avocado and coconut oils until they sizzle with water (don't burn the delicious fats!)
Once heated, quickly sear the ribs, making sure you rotate them and give each of the sides some love (about 30 seconds per side, or until light browning is achieved)
Turn the heat to the lowest setting immediately after ribs are brown, and add the tomato paste, balsamic vinegar, and garlic. Mix the paste and the vinegar until it becomes homogenized. If needed, add a little water to make the mixture "liquidy" enough to coat the bottom of the pan and get good steam going (I like to add water to the can to clean out the remaining of its contents; double win)
Put the lid on the skillet and cook for 3-5hrs, or until meat is tender and falling off the bones (try it with a fork)