Mouthwatering Paleo Chinese Braised Beef Short Ribs with Bok Choy

Allergens

None

Ingredients

• 2 lbs beef short ribs, cut into 2
• inch pieces
• 1 head of bok choy, chopped
• 4 cloves garlic, minced
• 2 inches ginger, grated
• 3 tbsp coconut aminos
• 2 tbsp honey
• 2 tbsp olive oil
• Salt and pepper, to taste
• Green onions, for garnish

Instructions

1. In a large skillet or pot, heat olive oil over medium high heat. Season the beef short ribs with salt and pepper, then sear them in the hot oil until browned on all sides. Remove from pan and set aside.
2. Add garlic and ginger to the same skillet or pot and cook for 1 minute, stirring frequently.
3. Return the seared short ribs to the skillet or pot and add coconut aminos and honey. Stir well to combine and coat the beef in the sauce.
4. Cover the skillet or pot with a lid and simmer for 2 hours, or until the beef is tender and falls apart easily.
5. Add the chopped bok choy to the skillet or pot and cook for an additional 10 minutes, or until wilted and tender.
6. Serve hot over steamed rice or cauliflower rice, garnished with green onions.

Chef’s Insight

To enhance the mouthfeel and aroma of this dish, consider adding a dash of fish sauce or a pinch of red pepper flakes for a touch of heat.

Notes

Serve this mouthwatering Paleo Chinese Braised Beef Short Ribs with Bok Choy alongside a crisp white wine or herbal tea for a complete dining experience.