I have actually never made short ribs before, which I realize comes as a huge shock. I have to admit, I’ve been intimidated by them. But there have been a few recipes floating around lately, most recently this one, that helped me get over my fear. I had this small package of grass-fed short ribs from the last time we picked up an order from our local organic pastured farmer at Meadowhaven Farms who visits our Crossfit box every few months. It was two large ribs – perfect for two people – so this recipe is based on that. If you’re making more than 3 or 4, double and you should be fine.
The meat was so tender and sweet and the pairing of the tart lingonberry against the dry red wine with the savory sage and onion was absolutely amazing. This was truly one of the best pieces of meat I’ve ever made and if and when I open a gluten-free restaurant, this will be one of my featured items.
Truthfully, the only reason I had lingonberry jam in the house was because my friends brought me back some the last time they went to Ikea. However, I have seen it at local stores. If you can’t find it, substitute a tart berry jam that you can find, like cranberry, boysenberry, or even blackberry.
To make the gravy, all I did was scoop out a few ladles of the broth it cooked in and put it in the blender with an additional rounded tablespoon of the lingonberry jam. No flour of any kind was necessary to thicken the gravy as the substance of the cooked onions helped thicken the sauce.
Lingonberry and Sage Beef Short Ribs
What you need:
- 1-2 lbs beef short ribs
- 3 c. beef stock
- 1/2 medium sweet onion, sliced
- 2/3 c. dry sherry
- 1 c. lingonberry jam, plus 1 rounded tbsp
- 1 tsp fresh sage
- small sprig fresh rosemarry
- 1 bayleaf
- 1 tsp fresh diced garlic
What you do:
- Brown the short ribs on all sides (except the bone side!) in a cast iron skillet. If you’re using a regular pan, make sure to grease it so the meat doesn’t stick.
- Put all other ingredients (except the extra tbsp of jam) in the crockpot, add the browned meat with the measide totally immersed face down, and set on low for 8-10 hours.
- If you’re using the stovetop, follow above steps but simmer for 2-3 hours or place in dutch oven for 4 hours. The meat will likely separate itself from the bone.
- To make the gravy, simply ladle out 3-4 cups of the juice it cooked in – onions included – and add the one rounded tablespoon on lingonberry jam to a blender.
- Blend on high until creamy and serve over meat!
- Hug me, squeeze me and call me George.