Dutch Oven Beef Short Ribs – GF and Low FODMAP

The kids got me a dutch oven for Mother’s Day and I’m so excited to try out beef short ribs!  I’m serving these up with garlic mashed cauliflower and farmer’s market fresh micro greens. 

• 3 pounds of beef short ribs
• Salt
• Olive oil (preferably garlic infused)
• 1 bunch of green onions (green tops only)
• 1 bottle of red wine (I’m using Cabernet Sauvignon)
• 1 cup of bone broth

• Preheat oven to 350
• Season ribs with sea salt
• Heat garlic infused olive oil (low FODMAP if necessary) in dutch oven
• Sear ribs on all sides
• Add red wine, bone broth and green onions
• Cover and bake approximately 2.5 hours

Spicy salad mix from the farmer's market!

Serve with mashed cauliflower (recipe below from previous post) and top with micro greens, chopped parsley or chives

Mashed cauliflower:

• Chop 1 head of cauliflower and roast with garlic infused olive oil and sea salt at 400 for approximately 30 minutes, stirring once halfway through
• Blend roasted cauliflower with 1 tablespoon of ghee or butter and 2/3 cup of bone broth (add additional broth and butter to get desired texture)
• Top with diced chives

Cheers and God Bless!