In my adult life, I’ve been a vegetarian, I’ve been a Vegan — I’ve tried the Atkins diet, more recently the Paleo diet (which I’ve been loving) and of course out of absolute necessity, I’ve been gluten-free for the past 11 years. Throughout the evolution of my eating habits, the one thing that I’ve always either missed or absolutely loved the taste of is a good piece of beef. My Vegan friends cringe when they hear this, but it’s something that I cannot (or won’t) deny.
This recipe from Life As A Plate is a perfect example of what makes my eyes open up wide with excitement and make me drool in anticipation of something yummy.
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“I have actually never made short ribs before, which I realize comes as a huge shock. I have to admit, I’ve been intimidtated by them. But there have been a few recipes floating around lately, most recently this one, that helped me get over my fear. I had this small package of grass-fed short ribs from the last time we picked up an order from our local organic pastured farmer at Meadowhaven Farms who visits our Crossfit box every few months. It was two large ribs – perfect for two people – so this recipe is based on that. If you’re making more than 3 or 4, double and you should be fine.”
