It’s no secret that we’re super busy- I mean, aren’t we all? So often feeding ourselves is the very last thing on the To-Do list (if it even makes it on there.) Having an easy recipe on hand that uses local ingredients and Big Island grass-fed beef helps keep mealtime stress-free.

We always keep local beef in the freezer - and you can too with our bulk beef cow share!

Enjoy this recipe with mashed potatoes and green beans or any of your favorite vegetables.

Ingredients

salt and freshly ground black pepper

8 beef short ribs

1/4 cup all-purpose flour

2 tablespoons lard

3 carrots, diced

1 medium onion, diced

Splash of red wine

4 cups bone broth (enough to almost cover the ribs)

2 sprigs fresh thyme

Method

Preheat the oven to 325F. Salt and pepper the ribs, then dredge them in the flour. Set aside. In a large dutch oven, add 2 tablespoons of lard. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set them aside.

Lower the heat to medium. Add the carrots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan (this is called deglazing- oh now you fancy). Add the broth, 1 teaspoon salt, and plenty of freshly ground black pepper. Increase the heat slightly to bring the liquid to a quick boil. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and place the lid on the dutch oven. Transfer to the oven.

Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. As long as the ribs are still in the liquid it can be left in the warm oven for another hour- and they won’t dry out. For each serving, arrange ribs on a bed of mashed potatoes, spooning juice, and carrots over the top. Enjoy!