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Welcome!

I'm Christi, a Marketing & Branding Exec and Insta Chef. Here's the deal, I lost 90lbs, but I love food and eating, so I started cooking to reinvent my favorites into healthier alternatives. It's usually healthy, generally paleo-ish, sometimes Whole30. I will never be able to live without good cheese!

Whole30 Short Ribs & Smashed Red Potatoes

Whole30 Short Ribs & Smashed Red Potatoes

Ingredients:
For The Short Ribs:

5.5 lbs. Bone-In Beef Short Ribs
Kosher Salt & Pepper
3 tbsp. Olive Oil
2 Large Onions, chopped
4 Medium Carrots, peeled & chopped
3 Celery Stalks, chopped
2 tbsp. Tomato Paste
7.5 cups Beef Bone Broth, divided
8 sprigs Thyme
4 sprigs Oregano
2 sprigs Rosemary
10 sprigs Italian Parsley
2 Dried Bay Leaves
1 Head of Garlic, halved crosswise
Chopped Parsley for serving

For the Mashed Potatoes
2 lbs. Red Potatoes, scrubbed
2 Dried Bay Leaves
1 Can Full Fat Coconut Milk, divided
5 tbsp. Ghee
1 Cup Reserved Water From Boiling Potatoes
Salt & Pepper


Instructions:
For the Ribs:

  1. Preheat your oven to 350°F
  2. Season your ribs with salt & pepper
  3. Heat your oil in a large dutch oven over medium-high heat
  4. Brown short ribs on all sides for 8 minutes per batch
  5. Transfer short ribs to a plate
  6. Pour off all but ¼ cup drippings from pot
  7. Add onions, carrots, and celery, & cook until onions are translucent
  8. Add tomato paste and cook until well combined
  9. Add 3.5 cups broth, & short ribs with any accumulated juices, and bring to a boil
  10. Lower heat & simmer until broth is reduced by half
  11. Add all herbs & garlic head to pot
  12. Stir in the additional 4 cups broth
  13. Bring to a boil then cover and place in oven
  14. Cook until short ribs are tender, approx.. 2–2½ hours
  15. Once done, transfer the short ribs to a plate
  16. Strain the sauce from the pot into a bowl & remove any fat from surface
  17. Return ribs & sauce to the pot

For Mash:

  1. In a large pot, cover your potatoes with cold water add in salt and bay leaves
  2. Bring to a boil and cook until the potatoes are fork tender, 25-30 minutes
  3. With a slotted spoon, remove the potatoes from the water and place in the bowl of a stand mixer fitted with the paddle attachment
  4. Reserve 1 cup cooking water
  5. Heat half of the coconut milk plus ghee in a small pot
  6. Add the warmed ghee and coconut milk to the stand mixer and mix on medium until combined
  7. Season with salt and pepper
  8. Add in warm cooking water and/or remaining coconut milk until creamy
  9. Season with more salt and pepper to taste

 

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