Balsamic Braised Short Ribs

Heat ghee (or oil) in a dutch over or cast iron pot. Add short ribs that are pre-seasoned with salt and pepper, to taste. Brown the ribs on all sides. Transfer to a plate (12-15 mins)
Add onion and garlic to the pot. Sauté for 2-3 minutes. Then deglaze the pan with coconut aminos* and balsamic vinegar. Give it a good stir scraping the bottom of the pan to remove all bits and pieces.
Add tomato paste and flour. Whisk well to combine. Add bone or beef broth.
Transfer short ribs back to the pot. Add bay leaf and thyme. Cover and cook in the oven at 350F degrees for 2 hours.
*coconut aminos is being used in place of wine because this recipe is Whole30. If not Whole30 you may use red wine instead.
**coconut aminos is a substitute for soy. Should you not be on a Whole30 diet or have soy allergies, you may substitute coconut aminos for soy.

Calories: 460kcal | Carbohydrates: 15g | Protein: 37g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 117mg | Sodium: 691mg | Potassium: 802mg | Fiber: 2g | Sugar: 6g | Vitamin A: 197IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 4mg

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