Well Folks, it looks like the sun is quickly baking away all of the recent Tahoe fresh snow, so I spent last weekend trying out another new recipe to avoid the depression of what appears to be the early ending of California snow boarding season. My good friend and client Brian passed on his easy and unbelievably delicious Balsamic Braised Short Ribs recipe. It is a perfect dish to pre-cook for the week and reheat, or to prepare for a dinner party with friends. I recommend serving it with some roasted organic brussel sprouts which are currently in season, and maybe some sweet potatoes. Enjoy!
Balsamic Braised Short Ribs
2 T savory spice blend (*see below)
2-3 lbs of bone-in beef short ribs
1 T coconut oil
1 15-oz can plain tomato sauce
1/2 c balsamic vinegar
4-6 whole dried dates
6 cloves garlic, smashed
*Savory spice Blend
2 T Rosemary-Sage Salt (I just used 2 T salt with a tsp of rosemary and a tsp of sage)
1 T garlic powder
1 T onion powder (or 1/4 cup finely diced onions)
1/2 T paprika
1 tsp black pepper
Rub the savory spice blend into the short ribs.
Melt the coconut oil in a large skillet over medium-high heat, and sear the short ribs 1-2 minutes per side or until they are slightly browned.
Place the short ribs, tomato sauce, balsamic vinegar, dates and garlic in a slow-cooker or in the oven at 300 degress for 4-6 hours or until the meat is tender enough to fall apart with a fork.
Shred the meat off of the bones and serve with roasted vegetables and rice or potatoes.