Chipotle Garnacha Braised Short Ribs served on Jewish Unleavened Flat-Bread made with Paizlee’s Grass Fed Beef


Short Ribs

In a large Mixing bowl:

- 1/8 cup Olive Oil - to lightly cover all the surface area of each short ribs

- 1.5 TSP for each short rib

- Add Salt and Pepper

- Mix all together until short ribs are evenly and equally coated.

- Slice veggies for stock in the pot, carrots, onions, and fresh herbs, rosemary, sage and bay leafs.

- Put short ribs in stock pot bone side down

- Dump 1/2 can of Adobo Chipotles into stock pot, over short ribs evenly.

- Add Veggies!

- Add Granacha until it covers the top of the short ribs ( about 1 bottle)

- Bring to a boil and then let simmer for 3 1/2 hours

- Check with a fork for tenderness. If the fork penetrates the short ribs With ease, then it is done. At this point, bones will fall out.

- Remove the short ribs from the pot and enjoy!

Flat Bread

- 2 cups Flour

- 1 cup Water

- 2 TSP Salt

- Mix all together in a mixing bowl. Mix with your hands until you get a consistent dough that has a light tackiness. You may need to ad a touch of water if not tacky enough.

- Remove from bowl and knead dough for 5 to 10 minutes.

- Pull off sections of dough to create 8 - 9 small equally sized balls of dough

- Roll these out into 6 - 8 inch long sections.

- Heat a heavy bottom pan, until its piping hot.

- Set rolled out dough into pan. No water, no oil, no butter. Just into the hot clean pan.

- Wait until you can see bubbles appear on the top side of the bread until flipping.

- Wait 3-4 min before opposite side is done (depending on thickness)

Follow along and ask questions as the grass-fed beef company takes over our Instagram stories to show you how to cook up dishes made with local grass-fed beef every #MeatTalkMonday!