Short Ribs…oh my

So first fry the beefy goodness in coconut oil.  (a 24 hour pre-salt cure in the refrigerator occured prior to this)  Then transfer them to a 5 quart pot, deglaze the pan with red wine…a temparanillo was used…add homemade beef stock, onions, carrots, bay, juniper berries, cloves, and a full cup of prunes.   Oh and some honey in case it wasn’t good enough already.

Put in oven for 2 hours at 325 F.  Deliciousness will occur.  I can guarantee it!

Recipe courtesy of Deborah Krasner’s cookbook: Good Meat



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