About
Deliciously meaty beef ribs are seared to perfection and then braised with savory shiitake mushrooms, garlic, celery and onions. The pan is deglazed with apple cider vinegar to balance the salty meaty flavors and then covered with collagen filled beef stock and braised until meat is tender, falling-off-the-bone.
Ingredients
- 2 pound beef products new zealand imported ribs prepared raw
- 1 teaspoon coarse kosher salt by morton
- ⅛ teaspoon black pepper
- 2 tablespoon avocado oil
- 2 cup shiitake mushrooms
- 2 thick slice – 6" long bacon
- ¼ cup onion
- 3 large – stalk – 11" to 12" long celery
- 3 clove garlic
- 1 tablespoon apple cider vinegar
- 3 cup beef broth, bouillon or consomme, homemade
Instructions
- Preheat an oven to 300F. Season beef ribs with salt and freshly cracked black pepper.
- Rehydrate dried shiitake mushrooms in hot water. Strain them, they do not need to be squeezed out. In the meantime, dice celery and onions. Mince garlic.
- Preheat a large dutch oven over medium-high heat until very hot. Add oil. Add beef ribs meat side down. Allow it to sear for several minutes before touching them (moving them will break the sear), at least 5 minutes. Turn the heat down if pot begins to smoke too much.
- Flip meat and cook for several minutes then remove to a plate.
- In the browned bits and oil at the bottom of the pan, add chopped bacon.
- Add the garlic, celery and onions. Saute for a couple minutes until translucent. Add vinegar and scrape browned bits from the pan.
- Add shiitake mushrooms and the beef back to the pot.
- Add stock. Cover with lid and place in oven for 4-5 hours or until meat is falling off the bone. Serve hot.
- Serve hot!
Nutrition Facts
- Servings: 4
- Calories: 491.5kcal/2056.5kJ (per serving)
- Fat: 24.6g (per serving)
- Carbs: 14.2g (per serving)
- Protein: 55.5g (per serving)
