GNOWFGLINS™

The best part of this recipe is the sauce. Keep the extra to use for cooking or marinating other meats.

• 5 grass-fed beef short ribs, cut into 1-1/2″ thick pieces
  
• 1 can tomato paste
• 3 cups filtered water
• 1/4 cup nutritional yeast (optional)
• 1 teaspoon onion powder
• 2 teaspoons sea salt
• 1/2 teaspoon pepper
• 1 tablespoon dried parsley
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1/2 cup apple cider vinegar
• 2 tablespoons honey

Preheat oven to 325 degrees. Place rib pieces in deep dish rectangular oven pan, meaty side up.

Whisk all other ingredients together in a 4-cup measuring cup. Pour about 2/3 to 3/4 of it over the ribs, coating them well.

Bake for 1-1/2 hours, covered. Uncover and bake for 1 additional hour, basting every 15 minutes or so with the liquid in the bottom of the pan.

© Copyright 2007 by Wardeh Harmon