Grass-Fed Korean Cut Beef Short Ribs (Frozen)

Short ribs: one of our favorite slow food meals. Although it takes a few hours to cook these, the prep work is easy and well worth it! They'll fall off the bone and melt in your mouth. Serve with creamy mashed potatoes and a glass of red wine for a truly memorable meal. As all of our meats are, Morris Grassfed Short Ribs are raised & finished on pastures of the Central Coast of California and dry aged for 12-14 days.  We're including a recipe below from a longtime customer and cookbook author, Arsy Vartanian (she's a rock star in the Paleo cooking community, a mom and business woman living in Santa Cruz.) Enjoy!

Sun-Dried Tomato and Fennel Braised Short Ribs

From: Arsy Vartanian's The Paleo Slow Cooker Cookbook

Serves 4

Ingredients

2 1/2lbs beef short ribs

2 tsp coriander

2 tsp cumin

sea salt and pepper

2 TBS ghee

1 onion, sliced

1 medium fennel bulb, sliced

1/4 cup green garlic, chopped (or 4 cloves garlic, minced)

1/4 cup sun-dried tomatoes, chopped

1 cup dry red wine

3 cups beef broth

2 bay leaves

Cooking Instructions

Preheat oven to 350 degrees. Ross ribs with coriander and cumin, and generously salt and pepper. Heat a Dutch oven or heavy-bottomed, ovenproof pan on medium-high heat. Add the ghee to the pan. Once the ghee is hot, add the ribs and brown on all sides, about 3 minutes per side. Transfer to a plate and set aside.

Add the onion to the pan and saute until translucent, about 5 minutes. Add the fennel, green garlic, and sun-dried tomatoes and saute until fragrant, about 2 to 3 minutes. Add the wine and scrape up any brown bits from the bottom of the pan. Add the broth and bay leaves and the ribs to the pan. Cover and transfer the pan to the oven. Cook for 1 1/2 hours, basting and turning 1 or 2 times. Uncover and cook for an additional 45 minutes. Discard bay leaves before serving.