Updated: Oct 17
Tender, fall-off-the-bone short ribs and root vegetables braised in red wine and bone broth over rutabaga purée makes for true gourmet comfort food.
Meat and potatoes — it's the stuff on which many of us are raised. American comfort food! But if you're watching your lectins, you know potatoes are out. Rutabagas are an easy and tasty swap to keep you on track. Cooked up in butter and milk and pureed with a little cream cheese for a smooth, slightly sweet foundation for the hero of this dish, braised short ribs.
Just look at those glossy glazed short ribs, falling away with tender succulence. Soaked in savory, beefy wine sauce and braised, then glazed, to perfection, these short ribs rival the ones you get at the restaurant — that is if you can find them on the menu. Em's in Salt Lake City, Utah has them, as does Myrtle Rose in Park City. And when I eat there, that's what I order every time.
But why wait to eat out when you can have these melt-in-your-mouth babies at home? Read more to see how they're made.
LFG Braised Short Ribs
4 Grassfed, Bone-in Beef Short Ribs 2 inches thick
Salt and Pepper
1 Sweet Onion peeled and quartered
2 Orange Carrots peeled and sliced
2 Yellow Carrots peeled and sliced
2 Celery Stalks sliced
2 Garlic Cloves peeled and sliced
1/2 Bottle Dry Red Wine (pick a nice one; you'll be drinking the other half with dinner)
6 Sprigs Fresh Thyme
1 Fat Sprig Rosemary
1 1/2 Grassfed Beef Bone Broth
2 t Salt
Fresh Rosemary Garnish
Rutabaga Puree (instructions are on another LFG blog page)
2 Large Rutabagas
1 Cup Grassfed Whole Milk
2 T Grassfed Butter
1/2 t Salt
1 t Fresh Chives chopped