3-4poundsbeef short ribs bone-in, grass-fed if you can find them
¼cuparrowroot powder, tapioca starch or regular flour works too
1teaspoonsalt
1teaspoonpepper
1onion, diced
8ouncesmushrooms
3clovesgarlic, minced
1cupchicken, beef, or vegetable stock
1cupred wine - any kind of red wine you like to drink will work, see notes to swap out
1 6-ouncecan of tomato paste
1teaspoonthyme
1teaspoonchopped rosemary <br> <br>
Mashed Potatoes
2poundspotatoes
4tablespoonsghee
½-1cupraw milk or coconut milk or almond milk
1tablespoonsalt
Instructions
If using a Dutch oven preheat the oven to 325ºF. If using a crock pot heat to low.
Heat Dutch oven or a pan to medium heat. Add ghee.
Pat short ribs dry with a paper towel. Sprinkle with salt and paper then coat in arrowroot powder.
Brown ALL sides of the short ribs in the pan. This takes about 3-4 minutes per side. Remove and set aside.
Slice mushrooms, dice the onion and place in the pan that the short ribs were browned in. Cook for 5-7 minutes until mushrooms are soft and onions are translucent.
Add in tomato paste, wine, broth, garlic, thyme, and rosemary. Cook for 8-10 minutes to let the wine cook down and all the flavors to combine.
If using a Dutch oven, place browned short ribs on top of the sauce. Cover the Dutch oven with the lid and cook at 325 degrees for 3-5 hours depending on preference of meat tenderness.
If using a crock pot, pour the sauce from the pan into the crock pot. Place short ribs on top. Cook on low 4-6 hours or high 3-5 hours.
If making our Rustic Mashed Potatoes, add potatoes to a large pot and cover with water. Boil until fork tender.
Remove potatoes from water and put in larger bowl. Add milk, ghee, salt and use either a fork or hand mixer to whip.
Serving suggestion place a scoop of mashed potatoes in a bowl and place a short rib on top. Garnish with a sprig of fresh rosemary and thyme and enjoy!
Notes
You can use 2 cups of beef stock instead of wine and add 1 tablespoon balsamic vinegar To make dairy-free use almond or coconut milk instead of raw milk