Braised Short Ribs and Potatoes with Mustard Sauce
Makes 4 servings
The chilly weather is calling for some more comforting dishes.
The best part about this is that kids and husbands will also love this dish and you probably already have a lot of the spices in your pantry! This is supposed to be healthy foods, and you’ve probably heard that beef especially more fatty cuts such as short ribs aren’t really that healthy, however, that’s not necessarily true. Beef, especially grass-fed pasture-raised beef is filled with heart-healthy Omega-3s, B12, zinc, magnesium, and selenium, which are all major nutrients your body needs to function and is especially great in the winter when we need extra bits of immune supports, and supports cardiovascular health!
2 teaspoons sea salt
2 teaspoons ground black pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
1 tablespoon avocado oil
3 pounds short ribs
1/2 cup red wine vinegar
4 cups unsalted beef broth
1 medium sweet onion, peeled and quartered
2 star anise pods
1 bay leaf
1 pound Dutch baby gold potatoes
2 tablespoons whole-grain mustard
Preheat oven to 350°. In a small bowl stir together salt, pepper, thyme, and garlic powder until combined. Sprinkle mixture evenly over short ribs.
Heat oil in a Dutch oven over medium-high heat. Add short ribs and cook until browned, about 3-4 minutes per side. Remove the short ribs from the pan and deglaze with the vinegar, scraping up any browned bits. Add broth and bring to a boil. Add short ribs back to the pan with the onion, star anise, and bay leaf.
Cover and place in oven and cook for 2 hours. Add potatoes and cook for 1 hour more or until the short ribs easily fall from the bone and the potatoes are tender.
Remove the potatoes and short ribs from the pan and place the pan over high heat. Bring to a boil and reduce by half. Pour mixture into a glass measuring cup, allowing the fat to rise to the top. Spoon off any excess fat and whisk in mustard until combined. Spoon sauce over ribs and potatoes.