When our diet became all about whole fresh ingredients, I paid more attention to my meat and where it came from. No longer do I purchase meat in bulk from confined animal feeding operations (CAFO's). To many diseases, too many antibiotics and chemicals pumped into the animals. So I have been purchasing my meat from the local Fresh Market and single cuts of meat that they cannot combine 1,000 animals into my ground round.
One of my staple cuts of meat has been the short rib. It has a nice meaty cut of meat wrapped around a rib bone. I usually braised the short ribs and used the bones to make a beef bone broth.
Well, I was in the mood to grill....so I did a little investigating and you really need to marinade these ribs in order to have them come off on the grill not being chewy. So I got thinking of marinades...this is what I came up with!
Short Rib Marinade:
1) 3 Tablespoons of raw organic honey
2) 3 Tablespoons of olive oil
3) 6 Scallions roughly chopped
4) 1 Tablespoon of raw apple cider vinegar
5) 1 Cup of home made kefir or (live cultured yogurt)
I placed 4 large short ribs into a sealable bag along with the above marinade for 24 hours in the refrigerator.
Once marinated, gas up your grill and get it really hot. You want to sear the ribs on all sides and get a good caramelized crust. Then turn your grill down to low and cook for about an hour with the lid closed. Check and turn occasionally.
The Cabbage was sliced in 1/2 inch rings and basted with coconut oil and broiled for about 5-10 minutes. Pull out and place a rib on top. I purchased a very natural sweet and spicy mango coconut puree from the Fresh Market that was exceptional with all of the ingredients!