Grass-Fed Beef Boneless Short Rib

An easy to make flavorful rub recipe that works every time.

Ingredients:

2 lbs Grass-Fed Boneless Beef Short Ribs or Grass-Fed Beef Bone-in Short Ribs
Macadamia nut oil for searing
Sea salt and black pepper
1 red or white onion, diced
1 tsp dried thyme
4 Tbsp Bad Byron's Butt Rub barbeque seasoning
1 Tbsp T-Coons all purpose seasoning
⅓ cup honey
1 Quart Grass-Fed Beef Broth
3 dried bay leaves

Instructions:

1. Heat the oven to 350˚F.
2. Heat a thin layer of oil in large oven-safe pot with a lid over medium-high heat.
3. Pat the short ribs dry with paper towels. Put Butt Rub, T-Coons, salt and pepper in a bowl. Massage the mixture over the short ribs. Sear the short ribs (in batches) until browned, adding more oil as needed. Then transfer to a platter.
4. In the same pot, add the onion, thyme, and some salt and pepper (and more oil if the pot is dry), and cook for a few minutes, stirring occasionally, until the onions start to soften.
5. Add the beef broth, bay leaves, honey, and stir. Place browned short ribs back to the pot, let it come to a simmer, cover, and place in the oven until tender, about two hours.
6. Serve with vegetables and salad. The juice can be used for gravy for cauliflower mashed.

Enjoy.

Submitted by Sandra Slanker