David Bunnett Family Farm
Home of Green Meadows Organic Beef
Grilled Beef (or Veal) Short Ribs
Serves 4 ( This recipe is easily doubled. Simply allow 1 lb of short ribs per person.)
- 4 lbs beef short ribs
- Salt and freshly ground pepper to taste
- 1 Tbsp dried rosemary
- 3 strips thick cut bacon
- 2 onions, coarsely chopped
- 4 cloves garlic, minced
- 1 cup scraped, coarsely chopped carrots
- 2 bay leaves
- 2 cups beef stock
- 4 Tbsp Dijon Mustard
- 2 sprigs fresh rosemary, finely chopped
- Preheat oven to 325 degrees
- Sprinkle the short ribs with salt, pepper, and dried rosemary
- Fry the bacon in a large Dutch oven over medium-high heat. Remove the bacon, and keep the drippings in the pan.
- Brown the short ribs on all sides in the bacon fat. Remove the ribs from the pan, and add the onions, garlic and carrots. Season the vegetables with salt and pepper, and cook until they begin to brown, stirring often. Add the bay leaves, stock and short ribs. Cover and bake in the oven for 2 hours.
- Meanwhile, combine the mustard with the chopped fresh rosemary to make a paste.
- Remove the ribs from the pan, and brush with mustard-rosemary paste. Put the ribs on a hot grill, and cook until the surface is crispy. Serve with the cooking broth.
- Note: These ribs can also be made with a more traditional barbecue sauce, instead of the Dijon mustard and rosemary. The author recommends pairing them with twice-baked potatoes.
This recipe has been reprinted with permission from The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods, by Shannon Hayes (Eating Fresh Publications 2004). For more information, see www.eatingfresh.com or call 609-466-1700.
