I absolutely love this dish! It’s great for when you have company, it’s relatively easy and has a nice kick! You can always get bone-in short ribs, and save the bones to make broth with. If you are making it for company, double the recipe. Also, if you are getting bone-in ribs, make sure you add an extra pound or two to account for the bones. Of course, for us, you can never make too much of this dish.

Ingredients:

2 1/2 lbs. boneless beef short ribs (cubed)

1 Tablespoon chili powder

1 1/2 teaspoon kosher salt

1 Tablespoon coconut oil

1 medium onion (chopped)

1 Tablespoon tomato paste

6 cloves garlic (minced)

1/2 cup roasted salsa

1/2 cup chicken stock

1/2 teaspoon fish sauce

Garnish – chopped cilantro and sliced radishes

Directions:

1. Heat oven to 300
2. In large bowl toss beef in the chili and salt
3. In a large oven proof dutch oven, melt oil over medium heat
4. Saute onions until translucent
5. Stir in tomato paste
6. Add garlic and beef
7. Add salsa, stock, and fish sauce. Bring to a boil
8. Cover and cook in the oven for 3 hours.
9. Serve over cauliflower rice and top with cilantro and radishes.