Tangy Short Ribs

The Farmer's Markets were open and bustling this past weekend. As a vendor myself, I try to find an opportunity to walk around and check out the other products and items for sale. The food vendors are admittedly my favorite! This market I lucked out having a vendor directly behind me that sold wonderful meats, raised locally on their farm. I selected the short-ribs, as I have an amazing recipe and I wanted to treat my husband and myself to something truly special. The recipe I'm going to share is easily adapted to other rib varieties and you can change up the herbs in it as well. As it was only my husband and myself (our son had to work), I cut the recipe roughly in half and still had great results.

---

Tangy Short Ribs

1 6 oz. can of frozen lemonade concentrate (or 1/3 cup lemon juice)

1 medium onion

1 15 oz. can tomato sauce

4 tsp. dried parsley

2 tbsp. firm packed brown sugar

2 tsp. Worcestershire sauce

1 tsp. salt

1/2 tsp each dried chili flakes & thyme

1 bay leaf

4-5 lbs. of beef short ribs

Ensure the lemonade concentrate is thawed, and the onion is sliced into rings. In a medium stock pot combine the lemonade concentrate(or lemon juice) and the tomato sauce, stirring continually over medium heat until the mixture is hot. Add the parsley, brown sugar, Worcestershire sauce, salt, thyme, red pepper flakes and bay leaf to the tomato sauce mixture and stir to mix. Add onions and the ribs and continue to cook the mixture until it comes to a boil. Cover and simmer for 2 1/2 - 3 hours or until the ribs are "falling" from the bone. Alternatively you can place tomato mixture and ribs with onions in an oven safe dish, cover and cook at 350°F (177°C) for the same approximate time frame. Serve with Kale Mashed Potatoes and Garlicky Baked Broccoli and you have a delicious and nutritious meal.

Kale Mashed Potatoes

Boil your potatoes exactly how you normally would but add frozen or fresh chopped kale a few minutes before draining and mashing. The amount is up to you, some like a lot and some very little. Adding a bit of finely grated garlic also increases the potatoes taste and pairs nicely with the kale. I fried mine into patties to create better texture because they are amazing with some of the rib sauce drizzle on! Give it a try!

Garlicky Baked Broccoli

Chop broccoli into 3 cups of florets (bite sized) and place in oven safe casserole dish. Drizzle with olive oil and toss to coat. Finely chop 1-2 cloves of garlic (depending on preference) and add, along with 1 tsp. of lemon juice. Bake until tender and the florets start to lightly brown (approx. 20 minutes in 350°F oven).

There you have it, a delicious and nutritious meal showcasing beautiful locally raised beef and a wide range of herbs and vegetables. If you are lucky, your vegetables came from your garden or local farmers market, making this dinner all the more special. And if not, you can still enjoy it knowing that you made it yourself and your family is sure to love it!

If you've tried this recipe and want to share your experience or pictures be sure to head over to our forum or leave a comment below! You can check out our Instagram account using the link on our homepage to find more information on the Farmer's Market and the name of our mystery beef supplier.

Regards,

Tina Marie