Cooking meat low and slow transforms it to tender
Short ribs are the perfect example of how a tough cut of meat can be transformed by cooking slow and low. A few hours in the oven and the ribs become fork-tender and succulent, and they absorb the flavors of the ingredients cooked with them. Bone broth as a braising liquid adds healing properties and lots of nutritional value to this rich and satisfying dish.
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4 large bone-in beef short ribs
3 garlic cloves, minced
1 cup tomato puree
2 cups bone broth
1 tablespoon Dijon mustard
2 teaspoons ground fennel seeds
¼ cup apple cider vinegar
¾ teaspoon sea salt
Servings = 4
Calories 442
Fat 37g
Saturated fat 16g
Cholesterol 84mg
Fiber 2g
Protein 18g
Carbohydrates 7g
Sodium 608mg
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