This recipe has one ingredient. Short ribs.
(Four if you include the optional mushrooms sautéed in ghee, and salt to season after cooking.)
Here are “baby bellas”. Small portobello mushrooms. Slice. Fry lightly in ghee just before plating your short ribs.
Short ribs. These weighed 2.5 pounds total.
Preheat your oven to 225* Fahrenheit. Fry short ribs on all sides on medium high heat to brown. Stay attentive. This only takes a few minutes. Do not walk away! I know where you live.
Fit the short ribs into your cast iron Dutch oven. You’ll need a lid.
Bake covered 5 HOURS. Yes FIVE. This is KEY.
When the five hours are up…
Close the curtains and lock the doors.
Remove and reveal your culinary perfection to yourself. Hover over it greedily and growl menacingly.
Plate your masterpiece. Don’t share. This is yours.
Season only with salt. I recommend kosher flaked salt, not any of that pink or smoked shit. Get a salt box, cuz it’s cool. Ask @Terri.
Bask in the glory that is your victorious meat perfection. This one ingredient recipe is impossible to fuck up.
First person to ask me if I add water or spices to the pot gets their ass kicked.
One ingredient means ONE INGREDIENT.
How’d ya like to get smacked upside the head with a cast iron skillet? I own several. Don’t tempt me.
Enjoy. The meat cooked alone in its own juices low and slow concentrates the beef flavor until it becomes meat candy. So good, I compare it to the degree of delight a slab of rare prime rib brings me.
One more thing. If I hear you threw out the short rib drippings in the pot you’re dead. I mean it. Save that savory nectar for keto gravy (buy some xanthan gum for thickening), use it to cook lean cuts of beef, just figure something out because tossing it is criminal and forbidden in ketoville.
I’m watching you…