Sun-Dried Tomato and Fennel Braised Short Ribs
From: Arsy Vartanian's The Paleo Slow Cooker Cookbook
2 1/2lbs beef short ribs
2 tsp coriander
2 tsp cumin
sea salt and pepper
2 TBS ghee
1 onion, sliced
1 medium fennel bulb, sliced
1/4 cup green garlic, chopped (or 4 cloves garlic, minced)
1/4 cup sun-dried tomatoes, chopped
1 cup dry red wine
3 cups beef broth
2 bay leaves
Preheat oven to 350 degrees. Ross ribs with coriander and cumin, and generously salt and pepper. Heat a Dutch oven or heavy-bottomed, ovenproof pan on medium-high heat. Add the ghee to the pan. Once the ghee is hot, add the ribs and brown on all sides, about 3 minutes per side. Transfer to a plate and set aside.
Add the onion to the pan and saute until translucent, about 5 minutes. Add the fennel, green garlic, and sun-dried tomatoes and saute until fragrant, about 2 to 3 minutes. Add the wine and scrape up any brown bits from the bottom of the pan. Add the broth and bay leaves and the ribs to the pan. Cover and transfer the pan to the oven. Cook for 1 1/2 hours, basting and turning 1 or 2 times. Uncover and cook for an additional 45 minutes. Discard bay leaves before serving.