Let me just say… freaking YUM. Honestly, I can’t believe I just whipped this up. It was so phenomenal.
Brased Short Ribs with Blackberry Chipotle (Paleo) Barbecue Sauce over a bed of fresh greens, baked plantains and garnished with Micro Arugula.
2-3 lbs bone-in Short Ribs (I got mine from a local farm. These were grass-fed, local (Hickory Nut Gap Farms) and beautifully layered with fat and meat.
1 Tbsp chipotle powder
1 tsp cayenne powder
1 tsp salt
1 tsp black cracked pepper
1 tsp ginger powder
1 tsp mustard powder
3-5 cloves garlic, skinned and crushed with the side of a knife
4 Tbsp Coconut Oil (divided in two)
2 small yellow onions, cut into chunks
1 quart beef broth (I always get the best quality possible with broth, and reduced sodium because I like to control the salt that goes into my dishes, or I make it myself)
1 quart fresh black berries
2 Tbsp raw honey (local if possible)
1/4 cup apple cider vinegar
2 ripe plantains plantains (almost totally brown)
Fresh young salad greens
Micro Arugula (optional)
In the bottom of a dutch oven (5 qt) melt half of the coconut oil on med-high heat. While heating, mix all the seasonings together. Rub the meat down with the mixture until generously coated. Gently place each of the ribs into the oil, and turn until all sides are brown (about a minute and a half per side). Once browned, throw in the garlic and onions and let those sweat for about a minute. Poor in the beef broth until almost completely covered – you don’t really want it to be drowning in broth. Place in a 325 degree oven and let it braise for at least 2 hours.
Prep plantains by peeling and slice on a diagonal. In a heavy skillet, heat the remaining coconut oil on medium-high. Once nice and hot, place each wedge into the skillet and let them get crusty brown sides. This took me about 15 minutes. Once all are thoroughly crusted, place in a shallow baking dish. I did this process while the short ribs were finishing up.
Remove meat from oven and place plantains in the warm oven to finish cooking through. (about 20 minutes)
Using a slotted spoon, because these guys will be super tender, fish the short ribs out of the broth mixture, and set aside. Put dutch oven on a burner set to medium heat. Let it simmer. Add blackberries, apple cider vinegar, and honey. Use a whisk to break the berries apart. Let this mixure simmer and reduce until it starts to coat a wooden spoon (this took me as long as it took for the plantains to finish)
Strain the mixture with a sieve to remove seeds and onion/garlic residue.
Place a handful of greens on your plate (I didn’t put any dressing on the greens but you could.) Gently place one spare rib on top of the greens and drizzle with the blackberry reduction. Sprinkle a few micro arugula greens for an added peppery finish. Place a couple of plantains next to your pile of spare rib deliciousness.