I adapted this recipe from one I found on Epicurious.  We had some short ribs sitting in the freezer from the quarter grass-fed cow we purchased in the fall.  This was the perfect way to enjoy them!

Market Tip: Pick well-trimmed ribs with a thick solid portion of meat on the bone, as little fat as possible.

Makes 4 servings

2 tsp sea salt
1 tsp fresh black pepper
2 tsp ground cumin
2 tsp chili powder
1 tsp ground coriander
4 meaty beef short ribs
2 Tbsp coconut oil
1 1/2 c chopped onion
6 large garlic cloves, minced
14 oz organic chicken broth (homemade is best, or else the organic no salt added variety)
1 cc drained organic diced tomatoes (either a glass jar or BPA-Free can)
1/4 c fresh lime juice
1 1/2 Tbsp chopped canned chipotle chilies*
3 large fresh Anaheim (California) chilies, stemmed, seeded, cut into 1/4-inch-thick rings
Chopped fresh cilantro
Lime wedges

1.)  Mix first 5 ingredients in bowl; sprinkle all over short ribs.  Place ribs on plate; cover and chill 1 hour or up to 1 day.

2.)  Preheat oven to 350 degrees F.  Heat oil in large ovenproof pot over medium-high heat.  Add half of ribs and brown on all sides, about 9 minutes; transfer to plate.  Repeat with remaining ribs. It is important to not overcrowd the pan when doing this, or the ribs will not brown properly and fat juices will escape.

3.)Remove all ribs from the pot and reduce heat to medium.  Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 10 minutes.

4.)Add broth and bring to boil, scraping up browned bits.  Add tomatoes, lime juice, and chipotle chilies.  Return ribs to pot, meaty side down, in single layer.  Bring to boil; cover and cook in oven until ribs are just tender, about 1 1/2 hours.

5.)  Remove pot from oven.  Place over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes.  Season sauce with salt and pepper. 

6.)  Bring ribs to simmer over medium heat; add chili rings. Simmer until chilies soften, about 10 minutes. Transfer ribs and sauce to large serving platter or plate individually.  Sprinkle with cilantro; garnish with lime wedges.

*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available in the ethnic foods isle or by the taco/Mexican foods.

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

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