• 1 tsp. SweetLeaf® Stevia Sweetener
  • 1 1/2 lbs. beef short ribs
  • 1 1/4 tsp. salt
  • 1 1/4 tsp. allspice, ground
  • 3/4 tsp. black pepper, ground
  • 3/4 tsp. paprika
  • 2 Tbsp. coconut oil
  • 3 cloves garlic, minced
  • 2 Fresno chili peppers, minced
  • 1 inch of ginger root, peeled and minced
  • 1/2 medium yellow onion, diced
  • 2 cups beef broth
  • 1/2 cup rice wine vinegar
  • 1/4 cup chili paste
  • 3 Tbsp. orange zest
  • 2 Tbsp. soy sauce
  • 3/4 tsp. sesame oil
  • Directions

    Preheat the oven to 350 degrees F. Combine the salt, allspice, pepper, and paprika and season the short ribs with the spice mixture. Heat two tablespoons of coconut oil in a Dutch oven on medium-high heat.

    Sear the short ribs in the pan, about 45 seconds for each side, until they get a nice brown crust.

    Remove the ribs from the pan and set aside. In the same pan, cook the garlic, onion, ginger, and Fresno chili peppers until soft. Add the remaining ingredients to the pan, mix to combine, and bring to a low boil.

    Move the ribs back to the Dutch oven and arrange them so they are covered with the braising sauce. Place the lid on the Dutch oven and transfer the pan into the oven and cook for 2 hours, or until the meat is tender and falls off the bone.

    Nutrition Facts

    • Serving Size: 1 rib
    • Calories: 640
    • Total fat: 46g
    • Sodium: 1736mg
    • Carbs: 7g
    • Dietary Fiber: 2g
    • Sugars: 2g
    • Protein: 46g
    • Vitamin A: (10% DV)
    • Vitamin C: (67% DV)
    • Calcium: (6% DV)
    • Iron: (32% DV)

    Recipe Notes

    Percent Daily Values (DV) are based on a 2,000 calorie diet.

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