Savory Braised Short Ribs and Mediterranean Vegetable Bake
Here is a yummy and delicious meal. It’s easy and healthy and it’s even gluten free! Perfect if you’re on the paleo diet.
Braised Short Ribs
- 2 tablespoons coconut oil
- 5 – 6 pounds of beef short ribs
- sea salt and black pepper
- 2 cups gluten-free bbq sauce
How to make:
1. heat the coconut oil in a large skillet over medium to medium-high heat.
2. While the oil is heating, season the short ribs generously with salt and pepper
3. Sear the ribs in the hot oil for 3 – 4 minutes per side or until browned and crisp on the outside
4. Place the seared ribs in a slow cooker, cover the 2 cups of gluten-free bbq sauce, and cook on low for 8 – 9 hours (low) or 4 – 5 hours (high), or until the meat is falling off the bone.
Mediterranean Vegetable Bake
- 2 tomatoes sliced
- 1 small red onion, sliced
- 1 medium zucchini, sliced
- 1 small eggplant, sliced
- 1 small yellow squash, sliced
- 1 large portobello mushroom, sliced
- 2 cloves garlic, finely chopped
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary leaves
- 2/3 cup dry white wine
- salt and black pepper
How to make:
1. Preheat oven to 350 degrees. Grease bottom of casserole or 13 x 9 baking dish.
2. Arrange slices of vegetables in rows, alternating different types and overlapping slices in pan to ake attractive arrangement; sprinkle evenly with garlic. Combine olive oil and rosemary in small bowl; drizzle over vegetables.
3. Pour wine over vegetables; season with salt and pepper. Cover loosely with foil. Bake 20 minutes. Uncover; Bake 10 to 15 minutes or until vegetables are tender.
A HUGE thank you to Robin’s Sweet Confession‘s for the guest post and video tutorial.
Visit Donna Hup ‘s profile on Pinterest.
-
- 2 tablespoons coconut oil
-
- 5 – 6 pounds of beef short ribs
-
- sea salt and black pepper
- 2 cups gluten-free bbq sauce
-
- heat the coconut oil in a large skillet over medium to medium-high heat.
-
- While the oil is heating, season the short ribs generously with salt and pepper
-
- Sear the ribs in the hot oil for 3 – 4 minutes per side or until browned and crisp on the outside
- Place the seared ribs in a slow cooker, cover the 2 cups of gluten-free bbq sauce, and cook on low for 8 – 9 hours (low) or 4 – 5 hours (high), or until the meat is falling off the bone.
-
- 2 tomatoes sliced
-
- 1 small red onion, sliced
-
- 1 medium zucchini, sliced
-
- 1 small eggplant, sliced
-
- 1 small yellow squash, sliced
-
- 1 large portobello mushroom, sliced
-
- 2 cloves garlic, finely chopped
-
- 3 tablespoons olive oil
-
- 2 tablespoons chopped fresh rosemary leaves
-
- 2/3 cup dry white wine
- salt and black pepper
-
- Preheat oven to 350 degrees. Grease bottom of casserole or 13 x 9 baking dish.
-
- Arrange slices of vegetables in rows, alternating different types and overlapping slices in pan to ake attractive arrangement; sprinkle evenly with garlic. Combine olive oil and rosemary in small bowl; drizzle over vegetables.
- Pour wine over vegetables; season with salt and pepper. Cover loosely with foil. Bake 20 minutes. Uncover; Bake 10 to 15 minutes or until vegetables are tender.
Related articles
This sounds Yummy. I can’t wait to try it.
I have some short ribs we need to use up so I think I am going to try this!
I just want to say I’m newbie to weblog and absolutely savored your web-site. Very likely I’m likely to bookmark your website . You really have outstanding articles. Thanks a bunch for sharing with us your website page.