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We recently heard from featured food columnist, Don Mauer from The Chicago Daily Herald. Don is a USWM customer, long-time author and recipe developer. He’s written four cookbooks and numerous articles over his 25 years at the Daily Herald. We’re excited to have the opportunity to share some of Don’s favorite recipes.

Don’s latest article focuses on grass-fed, pasture raised meats. You can read more here!

Try this finger licking BBQ Short Ribs recipe for a taste treat!

 

Recipe Author: Don Mauer/The Lean Wizard

USWM Shopping List: Beef Short Ribs, Beef Marrow Broth

Serves: 6

 

BBQ Short Ribs

PHOTO CREDIT: Don Mauer/The Lean Wizard

 

Ingredients:

 

  • 1 tablespoon olive oil
  • 3½ pounds beef short ribs (I used grass-fed, grass-finished beef)
  • 1½ large onions (½ pound), peeled and chopped
  • 3 large cloves garlic, peeled and sliced thin
  • 1½ tablespoons medium-hot chili powder
  • 1½ teaspoons dried thyme
  • 1 cup tomato ketchup (organic preferred)
  • ½ cup organic cider vinegar
  • ½ cup beef broth
  • 1 tablespoon molasses
  • 5 packets organic stevia (equal to 3+ tablespoons sugar)
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce

 

Instructions For BBQ Short Ribs:

 

  1. Place the oven rack in the lower-middle position and begin heating the oven to 225 degrees.
  2. While the oven heats, place a Dutch-oven over medium heat and add the oil. When the oil is hot, brown the ribs on each side until lightly browned. Remove the ribs to a plate.
  3. In the oil that remains, sauté the onions until they begin to wilt. Add the garlic, chili powder and thyme; sautéing until fragrant, about 1 minute. Add the ketchup, vinegar, beef broth, molasses, stevia, mustard and Worcestershire sauce; stirring until combined. Bring to a low simmer and return the ribs to the pot. Cover the pot, place in the oven and bake for 4 hours or until tender. Remove the pot from the oven and let stand, covered 30 minutes.
  4. Skim as much fat as possible before serving. (Refrigerating overnight makes it easier to remove most of the surface fat; then reheat).
  5. Serve, ladling some cooking liquid over each serving.

 

Nutritional Values:

 

Nutrition values per serving: 305 calories (46.3 percent from fat), 5.9 g fat (5.9 g saturated fat), 18.5 g carbohydrates, 13.1 g sugars, 1.5 g fiber, 23 g protein, 66 mg cholesterol, 618 mg sodium.

 

Chef Notes:

 

Many of the ingredients bring added sodium along for the ride (ketchup delivers 2,674 mg), which is why there’s no added salt. 70 percent of the sugars come from the ketchup.

 

Don MauerMeet The Chef:

Our thanks go out to Don Mauer for sharing this recipe. Don is an author, recipe developer and chef. He is a featured food columnist at the Chicago Daily Herald and has his own food blog, The Lean Wizard. Don is an advocate for healthy foods and has written four cookbooks.

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