My favorite things to cook are things that I’ve never cooked before. So, last week when I was at Whole Foods, I stood in front of meat counter and decided to try short ribs. I have finally mastered “regular” ribs, so I thought I’d give these a shot. I found several recipes out there in InternetLand for Korean Short Ribs and finally tweaked and combined flavors until I came up with this paleo-friendly recipe. As with a lot of meats, especially ribs, low and slow is the key!
1.5 lbs beef short ribs, bone-in
1/3 cup tamari
1T white wine vinegar
1T raw honey
1T toasted sesame oil
1 cloves of garlic
2 kiwis, peeled and diced
1/3 cup water
Whisk together all ingredients except for the ribs. Pour over ribs and refrigerate overnight (about 12 hours).
Preheat oven to 250 degrees.
Sear on a hot grill or grill skillet for 3 minutes per side (four sides).
Place in covered Dutch oven with 1/3 cup water and cook for 1.5 hours or until desired doneness. Baste about halfway through baking process with marinade. The meat should pull away from the bone.