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Cranberry-Braised Short Ribs from The Autoimmune Paleo Cookbook
Prep Time
10
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
10
minutes
mins
Servings
4
servings
Ingredients
1
tablespoon
coconut oil
4
pounds
short ribs
1/8
teaspoon
sea salt
1 1/2
cups
chicken broth
1
cup
cranberry juice
1
cup
cranberries
2
tablespoons
apple cider vinegar
1
whole
bay leaf
2
tablespoons
parsley
Equipment
dutch oven
Instructions
Preheat the oven to 300F.
Heat the fat in a heavy-bottomed pot and sear the meat on all sides. Turn off the heat and salt to taste.
Add the remaining ingredients. Add a little bit more broth if the liquid doesn't reach 1/3 of the way up the meat.
Braise, covered, 2-3 hours in the oven. It is ready when the meat is falling off the bone.
Serve garnished with fresh parsley.
Nutrition
Calories:
887
kcal
|
Carbohydrates:
17
g
|
Protein:
87
g
|
Fat:
50
g
|
Saturated Fat:
23
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
20
g
|
Cholesterol:
268
mg
|
Sodium:
650
mg
|
Potassium:
1735
mg
|
Fiber:
3
g
|
Sugar:
9
g
|
Vitamin A:
700
IU
|
Vitamin C:
59.4
mg
|
Calcium:
60
mg
|
Iron:
10.6
mg