I know you’ve been there… Standing in the meat department and staring at the short ribs. You want to buy them, but you’re not sure how you’d prepare them. This video and recipe will address your dilemma and give you the confidence needed to take short ribs from your butcher’s cooler to your dining room table.
If you’re wondering where short ribs come from, the following picture will give you an idea. The short ribs are a part of the short plate and the back ribs are the lower part of the rib section. Back ribs are just below the ribs you’d get if you had a bone-in ribeye.
Paleo Pam rolls into town today, so be sure to watch for updates on her visit…
Tonight is the announcement of 13.5 as well, so be sure to fuel properly and give it your all on the last workout of the 2013 CrossFit Open.
“Keep It Paleo!
Chipotle Braised Short Ribs with Sweet Potatoes
Preparation Instructions for the Mushroom Caps:
“Keep It Paleo!”
We have 4 pounds of short ribs. Once cooked and the bones removed, we get a total weight of about 50oz. Knowing that 1.5oz equal one block, that gives us 34 protein blocks.
Our carb count starts with our onion. We have one full onion which gives us about 1 cup total when diced. We count each ½ cup as one block so therefore we get 2 blocksfrom the onion.
From the tomato sauce, we know that 4oz gives us 1 block, so with 28oz being used, that gives us 7 blocks.
Additionally, we get 4 blocks from the salsa as about ¼ of a cup gives us one block.
And finally we get 12 blocks from the 4 sweet potatoes. We know that on average we get 3 blocks per sweet potato, so that gives us 12 blocks for a total of 25C blocks.
Our fats are going to come mostly from the mayo. In one cup there are 144F blocks, so use it sparingly to add a great finish to this meal.
This meal breaks down into 8-9 4 protein block, 3 carb block meals. Again the fats are going to be dependent on how much of the mayo you add to the end of the preparation!