Name: Asian Short Ribs
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Cuisine: Asian
Ingredients: 4 tbs avocado oil; 5 lbs short ribs; 1 large yellow onion, chopped; 4 garlic cloves, chopped; 2 - 3 inch piece ginger, peeled and chopped; 2 tsp chinese 5 spice; 1 tsp chilli flakes; 4 carrots, chopped; 3 keifer lime leaves, optional; 2 stalks celery, diced; 3 tbs fish sauce; 1 tbs coconut aminos; 24 oz can chopped tomatoes, drained; 2 cups bone broth; 1 bunch cilantro, chopped; lime juice for garnish at the end

NourishDinnerWhole 30Paleo

Apr 22

Written By Germaine Benoit

If I had to pick one of my favorite things to eat, it would be short ribs. If it's on a menu, I am ordering it! It reminds me of Sunday lunches as a child. My mom would often make a slow cooked roast that would fall apart, and this is reminiscent of that but with a little more sophistication. What I also love is that with a few key herbs and seasonings, this dish becomes a meal packed with anti-inflammatory, antimicrobial, and gut healing benefits.

I'd also offer; as I journeyed through reversing my gut issues, eating slow cooked, braised meats was very beneficial to my healing. Slow braising meats helps to break down the meat and release all of its gut healing properties. We hear a lot about eating raw, and I believe in some cases that is valid. However, for someone who has severe gut issues, it is tough for the gut to break down raw foods. I found slow cooking my meats with lots of veggies not only helped these dishes taste better but made them easier on my digestion and aided my gut healing. Of course, this dish also contains lots of homemade bone broth that is so healing for the gut as well!

Serve this over sprouted rice, mashed cauliflower, or zoodles and top with fresh cilantro and Asian kraut for a probiotic punch.

Photography by Beth Morgan

Asian Short Ribs

Yield: 6

Author: Germaine Benoit/ Nourished + Empowered

Prep time: 20 MinCook time: 5 HourTotal time: 5 H & 20 M

Ingredients

4 tbs avocado oil
5 lbs short ribs
1 large yellow onion, chopped
4 garlic cloves, chopped
2 - 3 inch piece ginger, peeled and chopped
2 tsp chinese 5 spice
1 tsp chilli flakes
4 carrots, chopped
3 keifer lime leaves, optional
2 stalks celery, diced
3 tbs fish sauce
1 tbs coconut aminos
24 oz can chopped tomatoes, drained
2 cups bone broth
1 bunch cilantro, chopped
lime juice for garnish at the end

Instructions

Heat Oil in a large dutch oven over high heat
Season the ribs with salt and pepper. Add to the hot oil and brown on all sides - may take two batches to do this. Don’t over crowd the ribs or they will steam and not brown.
Once done, place on a plate to the side
Add onion, garlic, carrots, celery and ginger to the pot and cook until softened, about 3-5 mins.
Add spices, fish sauce and coco aminos and stir together and cook another minute
Return the ribs to the dutch oven along with the tomatoes, broth, cilantro and lime leaves. Cover and simmer on low for 4-7 hours depending on the ribs. I like mine to fall apart and tend to simmer on the higher side to achieve this.
Garnish with more fresh cilantro and lime wedges
Serve on it’s own or with mashed cauliflower, sprouted rice, or zoodles