Recipe: Braised Fast Ribs With Fennel Seed and Cider Vinegar

Fast ribs are the correct occasion of how a difficult decrease of meat could possibly be reworked by cooking sluggish and low. A few hours inside the oven and the ribs flip into fork-tender and succulent, and they also take in the flavors of the weather cooked with them. Bone broth as a braising liquid offers therapeutic properties and plenty of dietary price to this rich and satisfying dish.


4 huge bone-in beef fast ribs
three garlic cloves, minced
1 cup tomato puree
2 cups bone broth
1 tablespoon Dijon mustard
2 teaspoons flooring fennel seeds
¼ cup apple cider vinegar
¾ teaspoon sea salt


  1. Preheat the oven to 325°F. Combine the entire parts in a Dutch oven and produce to a boil over medium-high heat. Cowl the pot, place it inside the oven, and put together dinner until the meat is fork-tender, about 2½ hours.
  2. Fastidiously change the short ribs to 4 shallow serving bowls. Using a spoon, skim off and discard as rather a lot fat as you presumably can from the ground of the cooking liquid.
  3. Pour the cooking liquid proper right into a blender and blend on extreme tempo until clear, about 45 seconds. Pour the sauce over the short ribs, dividing it evenly, and serve.
  4. Pairs correctly with cauliflower or sweet potato mash and a side of greens.

Eating regimen knowledge

Makes 4 servings

Each serving has:

Vitality 442
Fat 37g
Saturated fat 16g
Ldl ldl cholesterol 84mg
Fiber 2g
Protein 18g
Carbohydrates 7g
Sodium 608mg