Whole30 Braised Short Rib Fricassee
What a week it has been—and it's only Wednesday. Monday morning I woke up with a head full of congestion and all the body aches. I couldn’t decide and still can’t if I have a head cold or just a really bad case of seasonal allergies. Either way, I’m sitting here writing this post with a head that feels like it's full of cotton balls and nostrils that are drier than the Sahara Desert. Ugh.
So yeah, I’ve taken off the last 2 days to get lots of rest and nourish my body back to health— but that was only after I tried knocking out all the tasks I “needed to do”, which only made me feel 1000X worse. Classic mistake. I really struggle with being inactive—by that I mean, anytime I need to rest, all my mind is thinking about is how much I have to get done and how much more I will have to catch up on after taking two days off from life.
How silly is that? I invest about 90% of my life to my health, yet when my body is literally SCREAMING for a break from this crazy ass thing we called life, I ignore it. I’m like “nope, not today Satan. Not. Today.” Can anyone else relate? I really hate being sick primarily because of this dilemma.
I realized that there was no way I was going to be able to develop anything edible or retain any information for my classes, so I eventually threw up my white flag. Cold/Allergies: 1 Tory: 0
The one thing that has kept my soul happy (besides my Mando + J) is this Whole30 Braised Short Rib Fricassee, aka heaven on earth/comfort in your mouth. This dish was inspired by my favorite spot in Vancouver B.C. Y’all, I have dreams about Medina Cafe— I could easily eat it for breakfast lunch and dinner 24/7. Given the fact that I live 2600+ miles away from Vancouver, I knew that if I wanted this goodness in my life, I would have to take matters into my own hands.
This came to life by braising the short ribs in a tomato sauce for 4 hours until they were soft and tender/fell off the bone and the sauce was rich in flavor + roasted rainbow potatoes. Topped off with fresh arugula, radishes, and 2 sunny-side eggs—YUM?!?!!
The key to this dish is the slow cooking of the short ribs. Yes, I know 4 hours is a long time, but any meat connoisseur out there will back me up on this one: you will never achieve the soft, falling off the bone kinda ribs if you cook them any time less than 3 hours. So trust me. Do it. You won’t regret it :)
Whole30 Braised Short Rib Fricassee
Prep Time: 10 minutes
Cooking Time: 4 hours
Total Time: 4 hours 10 minutes
8 whole beef short ribs
2 tablespoons avocado oil
Salt and pepper to taste
4 cloves garlic, crushed
1 yellow onion, diced
2 tablespoons red wine vinegar
1 can (28 ounce) whole tomatoes
1 can (14 oz) tomato sauce
1 tsp salt
1/4 tsp red pepper flakes
1/4 tsp ground thyme
1-2 sprigs fresh rosemary
1 radish, thinly sliced
1 package arugula
1 package rainbow potatoes (the lil guys), halved
Preheat the oven to 275 degrees F.
In a large cast iron skillet or dutch oven, heat the oil over medium-high heat. Season short ribs with salt and pepper. Brown the ribs for about 2 minutes per side. Transfer the ribs to a plate and set aside.
Now add the onions and garlic and cook until translucent, about 3-5 minutes. Now add the tomatoes, tomato sauce, bone broth, vinegar, salt, red pepper flakes, thyme, and rosemary—stirring to combine.
Place the ribs in the sauce, submerging them as much as possible. Cover the skillet or dutch oven and place in the oven, cooking for 4 hours (3 hours at the minimum). The ribs should be falling off the bone they are so tender.
When the ribs have about an hour and a half remaining in the oven, begin to prep the potatoes. Slice them in half, lightly toss them in some oil, and season with salt and pepper. Transfer the potatoes to a parchment lined baking sheet, and bake in the oven for the remaining time.
Once the ribs are done, remove them from the sauce, discard of the bones and then shred the meat. Add the meat back into the sauce, along with the potatoes, stir to combine.
Top it off with eggs of your choice, arugula, and radishes.