What better dish for a cold, stormy winter’s day than braised short ribs! This recipe for Braised Short Ribs with Gravy is a savory food beyond comfort.
One of the more fatty cuts, when it comes from a grassfed animal – the fat is full of beneficial CLA, zinc and magnesium.
Humans can’t eat the grass or forage – the cows do it for us and they are able to process the nutrients in the grass so that we may benefit from it without all the toxins and inhibitors common to many plant foods.
Short ribs have a lot of collagenous and gellatinous material. When cooked slowly in water all the molecules that nourish the joints and mucous membranes (especially the intestinal lining) are released. Some people cut away all the connective fibers, thinking it to be fat or gristle.
Don’t do that!
Eat all the fibers off the bone – get your kids to do the same. Every bit of that gristle is full of glucosamine and chondroitin. People pay a lot of money for pills that supplement these nutrients. Pills are artificially synthesized in a laboratory and much harder to assimilate than when slow cooked and enjoyed in a delicious meal.
Cook the meat the day before you are going to eat it and store over night in a large bowl. The fat will rise to the top and you can skim it off, put it in a jar, refrigerate and use for cooking other things. There will be plenty of fat left in the meat, for your meal.
Instructions for the gravy