Lightly sweet kombucha lends the perfect acidic note to these fall-off-the-bone short ribs. Fresh thyme, beef broth, and tomato paste yield a rich braise, which cooks into the meat and vegetables, resulting in one of our favorite fall and winter meals. When ready to serve, you'll have the perfect reduced gravy to blanket over fresh celery root purée or mashed potatoes.

This recipe yields 4-5 servings.

INGREDIENTS

5 pounds beef short ribs, bone-in (6-8 large pieces)
¼ cup cassava flour
2 bay leaves
2 cups large carrots, cut long ways
1 cup celery ribs, chopped
4 garlic cloves, minced
1 medium onion
2 teaspoons of fresh thyme
2 cups beef stock
2 tablespoons tomato paste
2 teaspoons black pepper, freshly cracked
2 teaspoons kosher salt
2 tablespoon olive oil
2 cups berry kombucha (or red wine)

2.25 kg beef short ribs, bone-in (6-8 large pieces)
31 grams cassava flour
2 bay leaves
400 grams large carrots, cut long ways
200 grams celery ribs, chopped
4 garlic cloves, minced
1 medium onion
5.5 grams of fresh thyme
475 ml beef stock
31 grams tomato paste
5.5 grams black pepper, freshly cracked
5.5 grams kosher salt
27.25 grams olive oil
475 ml berry kombucha (or red wine)

Directions

Preheat the oven to 350 degrees fahrenheit or 180 degrees celsius. Season the short ribs with salt and pepper, then coat in cassava flour. Heat the olive oil in a large dutch oven over medium-high heat. When the pan is hot, add the short ribs in batches, browning each side for 2-3 minutes. Transfer the ribs to a plate. Remove all but 2 tablespoons, or 28 grams of the fat from the pot.
Reduce the heat to medium. Add the onion, celery, and carrots. Cook, stirring constantly until softened, about 5 minutes. Add the garlic and cook, until fragrant, about 1 more minute. Add the tomato paste, and kombucha. Stir to incorporate then lower the flame to a simmer over medium heat and allow the liquid to reduce by ⅓, about 15 minutes.
Return the ribs to the pan along with any collected juices. Add the bay leaves, thyme, and beef stock. Increase the heat to high and bring to a boil, cover the pot, and transfer it to the oven. Cook until the ribs are tender and falling off the bone, about 2 hours.
Discard the bay leaves and thyme stems. Using tongs, transfer the meat to a serving platter and tent with a foil to keep warm if serving immediately.
Return the pan to medium-high heat and bring the liquid to a boil. Cook until reduced by about ⅓, 8-10 minutes. Pour the sauce over the meat, season with additional salt and pepper to taste. Garnish with parsley or chives and serve.

Tips

*Aim to use a kombucha that is made with minimum to no sugar.
*This meal pairs well with Celery Root Purée or our Sea Salt + Nutmeg Mashed Potatoes.