One-Pot Sweet + Spicy Short Ribs + Carrots
These sticky short ribs pack a bit of a punch. They leave my lips tingling, but my kids can still enjoy them and their spice level. After years of making the Pioneer Woman’s short ribs, I decided to pave my own way and I will never be turning back! I love myself a one-pot meal and these were the best short ribs I’ve ever had!
I use this Fly By Jing Sichuan Chili Crisp for my chili garlic oil and I source my bone-in short ribs from Bachman Family Farms. They have the most flavorful grass fed and finished beef!
PREP TIME
15 minutes
COOK TIME
2 hours and 30 minutes
INGREDIENTS
18
Serves: 4
Ingredients
Sauce
- 2 tsp2 tsp2 tsp Sesame Oil
- 2 Tbsp2 Tbsp2 Tbsp Fly By Jing Sichuan Chili Crisp
- 4 Tbsp4 Tbsp4 Tbsp Coconut Aminos
- 4 Tbsp4 Tbsp4 Tbsp Maple Sugar, Or brown sugar if you omit the molasses below
- 1.2 tsp1.2 tsp1.2 tsp Molasses
- 4 tsp4 tsp4 tsp Rice Vinegar
Short Ribs
- 3 lb3 lb3 lb Beef Short Ribs, Bone-In
- 0.25 cup0.25 cup0.25 cup All Purpose Flour, I like to use cassava to make them GF
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil, Split
- 1 bunch1 bunch1 bunch Green Onion (Scallion), Chopped
- 5 cloves5 cloves5 cloves Garlic, Minced
- 1 pieces1 pieces1 pieces Ginger Root, Grated, about a 1 inch nub
- 2 cups2 cups2 cups Organic Beef Bone Broth (Bare Bones), Split, may need a touch more
- 1 pinch1 pinch1 pinch Sea Salt, Generous
- 1 pinch1 pinch1 pinch Black Pepper, Generous
- 1 lb1 lb1 lb Baby Carrots
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat oven to 350 F.
- Mix sauce ingredients in a bowl until combined.
- Pat dry the short ribs and cut them apart between the bones.
- Season them with salt and pepper, then coat with your flour of choice.
- Heat cast iron Dutch oven over med-high heat for 2 minutes and then add 1 T. avocado oil (leaving 1 T. for later) .
- Sear each side of the ribs for 2-3 minutes, each.
- Add the other 1 T. of avocado oil along with the green onions, garlic and ginger. Sauté for 2-3 minutes.
- Pour in the sauce you previously combined in a bowl as well as 1.5 cups of beef bone broth (leaving 1/2 cup for later).
- Make sure your short ribs are meat side down, place the lid on your Dutch oven and stick it in the oven for 1.5 hrs.
- After 1.5 hrs has elapse, remove Dutch oven and add remaining bone broth (you may need more than a half cup if your Dutch oven didn’t keep a good seal and you’re low on liquid) as well as the baby carrots. Flip the short ribs to their side. Replace lid and cook for 1 more hour.
Notes
I hope you enjoy these as much as we do!
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Meat Nut Free Shellfish Free| This is our estimate based on online research. | |
| Calories: | 1107 |
| Fat: | 77 g |
| Carbohydrates: | 33 g |
| Protein: | 64 g |
| Cholesterol: | 240 g |
| Sodium: | 950 mg |
| Fiber: | 2 g |
| Sugars: | 12 g |
| Calculated per serving. | |
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