Short Ribs
In a large Mixing bowl:
- 1/8 cup Olive Oil - to lightly cover all the surface area of each short ribs
- 1.5 TSP for each short rib
- Add Salt and Pepper
- Mix all together until short ribs are evenly and equally coated.
- Slice veggies for stock in the pot, carrots, onions, and fresh herbs, rosemary, sage and bay leafs.
- Put short ribs in stock pot bone side down
- Dump 1/2 can of Adobo Chipotles into stock pot, over short ribs evenly.
- Add Veggies!
- Add Granacha until it covers the top of the short ribs ( about 1 bottle)
- Bring to a boil and then let simmer for 3 1/2 hours
- Check with a fork for tenderness. If the fork penetrates the short ribs With ease, then it is done. At this point, bones will fall out.
- Remove the short ribs from the pot and enjoy!
Flat Bread
- 2 cups Flour
- 1 cup Water
- 2 TSP Salt
- Mix all together in a mixing bowl. Mix with your hands until you get a consistent dough that has a light tackiness. You may need to ad a touch of water if not tacky enough.
- Remove from bowl and knead dough for 5 to 10 minutes.
- Pull off sections of dough to create 8 - 9 small equally sized balls of dough
- Roll these out into 6 - 8 inch long sections.
- Heat a heavy bottom pan, until its piping hot.
- Set rolled out dough into pan. No water, no oil, no butter. Just into the hot clean pan.
- Wait until you can see bubbles appear on the top side of the bread until flipping.
- Wait 3-4 min before opposite side is done (depending on thickness)
Follow along and ask questions as the grass-fed beef company takes over our Instagram stories to show you how to cook up dishes made with local grass-fed beef every #MeatTalkMonday!