Old City Salts

Old City Salts
Introducing Sampler Minis

Thursday, March 7, 2013

Braised Short Ribs, Lentils and Rice

Slowly braised short ribs are so inviting coming out of the oven!  The aroma of these beauties cannot not be matched!  

First, line a baking pan with the short ribs bone side down. Season with your favorite sea salt, we chose Smoked Serrano sea salt, and baked in the oven at 400 degrees for about 30 minutes.  You want to caramelize the outside and seal in the juices.

Next, dice several carrots and one large onion in small cubes.  Saute in large pot with a little coconut oil.  We always add 3-4 cloves of garlic near the middle of cooking these to translucent.

Next, add a package of organic lentils, they usually come in a pound package.  To the pot I add roughly eight cups of homemade beef bone stock from previous short rib bones, this will provide the best flavor and added bonus of high minerals and goodness from the bones.  This beef stock can be kept in the refrigerator for 5 days or can be frozen for longer periods.

Bring the lentils to a boil and then reduce heat.  At this point, add in your braised short ribs and simmer on the stove for several hours...the more you simmer the better it gets!

Dish out on top of your favorite rice and season with your favorite natural sea salt blend!  We love to add Ghost Pepper for a little heat!  Spanish Rosemary gives this dish a fresh from the herb garden flavor!

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