- 2 pounds beef short ribs
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons coconut aminos
- 2-inch piece of ginger, sliced and minced (roughly 3 tablespoons minced)
- 1 large clove garlic, minced (~2 teaspoons)
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon five spice powder
- 3/4 cup sliced scallions, white parts only (preserve the green parts for garnish)
- 2 cups bone broth or stock
- 2 teaspoons coconut oil
- 2 cups cauliflower rice
- Toasted cashews, for garnish
- Preheat oven to 325 degrees F.
- Rub the short ribs with salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat. Sear the short ribs, fatty side down, for 2 minutes or until browned. Turn the short ribs and continue to brown on each side, for about 10 minutes total.
- Remove the short ribs from the pot and add the rice vinegar, using a spatula to scrape up the browned bits. Then, add the coconut aminos, ginger, garlic, crushed red pepper, and scallions. Sauté for 3 minutes.
- Return the short ribs to the pot and add the bone broth. Bring to a simmer, cover, and transfer to the oven. Cook for 4 hours. The short ribs are done when they pull away easily from the bone.
- Let the short ribs rest in the Dutch oven for 10 minutes, then transfer the ribs to a plate. Skim the excess fat from the liquid. Bring the braising liquid to a boil and let it reduce for about 10 minutes, until it’s the consistency of a thick sauce. Remove from heat. Cut the short ribs away from the bones, then add to the sauce and stir to coat. (Alternatively, you can pour the sauce over the short ribs when serving).
- To prepare cauliflower rice, Heat coconut oil in a skillet over medium-high heat. Add riced cauliflower and sauté for 1-2 minutes. Remove from heat.
- Serve the short ribs over cauliflower rice and garnish with green scallion slices and toasted cashews.
Keywords: Ginger Scallion Short Ribs, braised short ribs