Grass-fed Beef Short Ribs Photo courtesy of Jessi Heggan | Jessi’s Kitchen
Here’s a flavor combination you’ll likely fall in love with. Spicy sweet paired with the savory flavor of grass-fed beef short ribs bumps the flavor meter off the charts!
Fall is time to dig up sweet potatoes if you have them planted in your garden, or stop by the farmer’s market in your community and pick up a few for this smashed tater side dish.
Not to be outdone, these Beef Short Ribs are the feature entrée here! Slow cooking in the dutch oven is the key to tender, juicy ribs and the seasonings Jessi has chosen here are a match made in food lover’s paradise.
Recipe Author: Jessi Heggan | Jessi’s Kitchen
Serves: 2-4 people
Prep Time: 20 min
Cook Time: 3 hrs
For Grass Fed Beef Short Ribs
- 2lbs (4 pieces) short ribs
- 1 Tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp cocoa powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp black pepper
- 1 tsp salt
- 2 garlic cloves, chopped
- 1 red onion, chopped
- 2 cups bone broth or beef stock
For Chipotle Smashed Sweet Potatoes
- 1.5-2lbs Sweet Potato, cut in to 4 large pieces
- 3 Tbsp grass-fed butter or ghee
- 3 Tbsp coconut milk or cream
- 2 Tbsp chipotle in adobo sauce, chopped
- ¼ cup fresh cilantro, chopped
- ½ tsp garlic powder
- 1 tsp sea salt
- Preheat oven to 350 and heat a large enamel or cast iron Dutch oven on the stove to medium-high heat and add the olive oil.
- Mix together the chili powder, cumin, cocoa powder, paprika, oregano, black pepper and salt in a bowl. Sprinkle the rub on the short ribs and rub it on to the meat.
- Place the short ribs in the hot oil and sear for 2-3 minutes a side and then remove from the pan and place on a plate.
- Add the onion and garlic to the pan and sauté for about 2 minutes and then add the broth.
- Place the short ribs back in the dutch oven and put a lid on it and let it slow cook in the oven for 2.5-3 hours or until meat is tender and falling apart.
- Heat a large pot of water to medium-high heat and add the sweet potatoes and let boil for 25-30 minutes or until they are softened.
- Drain the potatoes in to a colander and let cool slightly. Remove the peel and then put the sweet potatoes in to a large bowl.
- Add the butter, coconut milk, cilantro, chipotles, garlic and salt and mash the mixture with a hand or stand mixer and mix until creamy.
- Add some smashed sweet potatoes to a small cast iron skillet or server (optional) and top with the short rib, jicama, cilantro, jalapeno and lime.
You can also use bone-in short ribs but you may need closer to 3 pounds since the bone adds weight.
Visit Jessi’s Kitchen for more paleo friendly recipes.
We have a variety of recipes for short ribs on our Discover Blog.
Meet The Chef
Our thanks to Jessi Heggan of Jessi’s Kitchen for sharing this wonderful recipe. At Jessi’s Kitchen, you will find a mixture of gluten free, paleo friendly, vegan, vegetarian and probably some delicious cocktails to try. Visit Jessi’s Kitchen for recipes, home/lifestyle, and beauty tips.