Take short ribs for example. I have never really thought about what could come of these little guys until recently. I found out that you can't just grill them and that you really need to cook them slowly and purposefully. Once cooked it's a virtual canvas as to what you smother and cover them in.
I had some French Dijon mustard in the refrigerator and some fresh fennel so I decided to make a quick honey Dijon sauce and crispy fennel to finish these off. The sea salt that completes the dish is my go to favorite with honey and mustard - Vanilla Bean sea salt!
Ingredients:
1) 2 lbs of short ribs
2) 4 tablespoons of French Dijon mustard
3) 1 tablespoon of raw organic honey (or to taste)
4) 1 tablespoon of raw organic apple cider vinegar
5) 1 large fennel bulb
6) 1 tablespoon of olive oil or coconut oil
Directions:
First broil your short ribs in a hot oven (425 degrees) for about 15 minutes to brown and sear the ribs. Transfer the ribs to a stock pot and fill with filtered water to cover the ribs about 2 inches above the meat. Cook in a low oven (270 degrees) for 3 hours to slowly cook the meat. At this point the ribs are fully cooked and very tender. Now it's time to add your sauce and broil one more time to sear in the sauce. Arrange your short ribs on a pan and add the sauce.
Sauce: Whisk together the Dijon mustard, honey, vinegar and olive oil and spread on top of the short ribs, reserve some for plating. Place under the broil until the sauce begins to bubble, but does not burn.
While your preparing your short ribs slice a fennel bulb into thin strips and cook on top of the stove until browned and a bit crispy. Top your short ribs with the cooked fennel, a bit of the reserved Dijon sauce and finish the entire dish with a sprinkle of Vanilla Bean sea salt!
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