5 lbs Short Ribs
1 medium Onion
5 cloves Garlic
1/4 cup Tamari (or soy sauce)
1/4 cup Brown Sugar
Place short ribs in a dutch oven and cover with sliced onion, pear and garlic. Mix tamari and brown sugar and pour over short ribs. Cook at 350*F for 2-3 hrs until fork tender, sugar is caramelized and fats are crisped Check while cooking to adjust ribs into liquid.
*If meat is frozen cook for an additional 1-2 hrs
Thinly slice Napa and red cabbage, onion, and carrots and place into a bowl. Toss with remaining ingredients. You can serve immediately, but I prefer making this recipe ahead of time and allowing flavors to mingle!
Sarah Burnett obtained her M.S. in foods and nutrition and is a Registered and Licensed Dietitian. She lives with her family on a small pasture-based farm in the mountains of north Georgia. Working directly with her food has profoundly effected her views on nutrition and solidified her feeling that REAL, whole foods are essential in nourishing and repairing our bodies. You can read more about her nutrition journey here. Best of luck on your whole food, whole body, approach to health!