Serves: 4
Preparation Time: 25 min
Cooking Time: 1 hr
INGREDIENTS:
3 lbs short ribs (6-8 three inch pieces)
1½ cups pitted dark cherries (fresh or dried)
1 cup bone broth (make your own or buy natural from the supermarket)
2 tbsp fresh thyme
2 tsp lemon zest
2 tbsp fresh lemon juice
2 cloves garlic, minced
3 tbsp olive oil
METHOD:
In a cast iron skillet, add 1tbsp olive oil and brown all sides of the short ribs. Remove and set aside.
In a skillet or frying pan sauté the onions and garlic until softened. Add cherries, zest thyme, lemon juice and broth.
Cook for 5 minutes then add the short ribs. Stir and continue to cook for about 10 minutes.
Transfer everything to a baking dish, cover and cook on a low heat (300°F) for approx 1 and half hours. Test that the ribs are tender – if not return to the oven for a further half an hour. Continue until ribs are meltingly tender (ovens vary, so persevere!)
This dish is so tasty with either roasted vegetables, or go really oriental and serve with bok-choi and green onion stir fry.