With tender short-ribs, juicy whole tomatoes, and fresh herbs, this Whole30 approved recipes is nothing short of amazing. This recipe was created by our friend, Tory over at Nourishing The Glow. This dish is loaded with nutrients and flavor, what more could you ask for?!
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
- 1 cup Bonafide Provisions beef bone broth
- 2 tablespoons red wine vinegar
- 1 can (28 ounces) 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.