Apple Cider Vinegar Braised Short Ribs with Honey Ginger Glaze
Author:
Prep time:
Cook time:
Total time:
Serves: 6
I am so in love with slow cooked short ribs. There is almost nothing better! While you can certainly cook these ribs braised in apple juice, I wanted to create a low sugar version and braising meat in vinegar creates a most succulent result. The apple cider vinegar essence adds a nice touch of acidity and the glaze adds a sweetness that makes for a delicious combination of flavors.Check it out
Ingredients
- INGREDIENTS FOR BRAISING
- 3 pounds bone-in short ribs, thick cut
- 1/2 cup raw apple cider vinegar
- 1/2 cup water, filtered
- salt for seasoning ribs
- HONEY GINGER GLAZE INGREDIENTS
- 2 tablespoon peeled and grated or finely minced fresh ginger
- 3 tablespoons raw honey
- 1 teaspoon raw apple cider vinegar
- 1/2 teaspoon of salt
- 1 teaspoon chili flakes (I like Gochugaru – Korean chili flakes)
- FALL VEGGIE SLAW
- 3 small turnips, julienne or thinly sliced
- 3 medium carrots, julienne or thinly sliced
- 1 scallion, julienne or thinly sliced
- Optional: 1 teaspoon sesame seeds
- Optional: 1 teaspoon gluten free tamari
- Optional: 1 teaspoon toasted sesame seed oil
Instructions
- INSTRUCTIONS FOR GRASSFED SHORT RIBS WITH HONEY GINGER GLAZE
- Season short ribs well with good quality salt. Place short ribs in crockpot on low heat. Pour apple cider vinegar and water over ribs.
- Slow cook for 8 hours or until ribs are falling off the bone.
- Meanwhile, in a small mixing bowl, stir together ingredients for Honey Ginger Glaze, set aside.
- Preheat oven to 450 degrees.
- Once tender, remove ribs from crockpot and place on a baking sheet or ceramic or glass bakeware, spreading apart by at least 2 inches
- Spoon or brush glaze over ribs. Roast until surface of meat is browned and edges are crisping, about 10 minutes. Be watchful to avoid burning near the end.
- FALL VEGGIE SLAW – Toss sliced veggies with remaining honey ginger glaze and serve with short ribs and pan juices.
I am honored the be the featured chef for December for US Wellness Meats. I have known John Wood, the owner of the company for many years and greatly respect his commitment to only selling high quality, pasture raised meat. Please check out their website here.
Leave a Reply