I was super lucky to get an advance copy of The Paleo Foodie Cookbook: 120 Food Lover’s Recipes for Healthy, Gluten-Free, Grain-Free and Delicious Meals from my friend Arsy Vartanian. This book is so much fun and very accessible to all levels of skill sets in the kitchen. The recipes are exotic yet not complicated – perfect for any foodie to fall in love with.
There are tons of dishes I am excited to try in this book, like the Paleo Persian Kotlet (Cutlet), the Bangkok Meatballs, and her recipe for Slow-Cooker Chocolate Chicken Mole. I asked my husband to pick a couple that he wanted me to make this week. He was drooling all over the book, but finally chose the Sun-Dried Tomato and Fennel Braised Short Ribs and the Pepper and Carrot Puree.
The recipes came out perfectly and were amazing. The short ribs were tender and juicy, and just melted in my mouth with the sun-dried tomatoes. However, the show stopper was the Pepper and Carrot Puree. Seriously, my whole family couldn’t believe how delicious it was. I’m always so thrilled when I discover a new way to prepare vegetables. This is a side I am pulling into my normal rotation, and I feel that it would go well with roasted lamb, grilled salmon, and most other meat dishes I can think of. You must try it!
- 2½lbs beef short ribs
- 2 tsp coriander
- 2 tsp cumin
- sea salt and pepper
- 2 TBS ghee
- 1 onion, sliced
- 1 medium fennel bulb, sliced
- ¼ cup green garlic, chopped (or 4 cloves garlic, minced)
- ¼ cup sun-dried tomatoes, chopped
- 1 cup dry red wine
- 3 cups beef broth
- 2 bay leaves
- Preheat oven to 350 degrees.
- Toss 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 1½ hours, basting and turning 1 or 2 times.
- Uncover and cook for an additional 45 minutes.
- Discard by leaves before serving.
- 2 red bell peppers, halved and seeded
- 1½ lbs carrots, peeled and chopped
- 2 TBS balsamic vinegar
- ½ tsp sea salt
- ¼ tsp pepper
- ¼ cup butter
- ½ tsp sweet paprika
- 2 TBS cilantro
- Preheat the oven to 350 degrees.
- Place peppers on a baking sheet, cut-side down.
- Bake for 45 minutes or until peppers are blackened.
- Remove the skins.
- While the peppers are baking, place carrots in a large pot, cover with water and bring to a boil.
- Boil until carrots are soft, about 30-40 minutes.
- Drain carrots.
- Using an immersion blender, puree the peppers, carrots, balsamic vinegar, salt, pepper, butter, paprika and cilantro.
These recipes are from The Paleo Foodie Cookbook: 120 Food Lover’s Recipes for Healthy, Gluten-Free, Grain-Free and Delicious Meals
9 thoughts on “Sun-Dried Tomato and Fennel Braised Short Ribs with Pepper and Carrot Puree – The Paleo Foodie”
My favorite quick paleo lunch is chocolate almond milkshake – just fresh almond milk, cocao, coconut sugar and ice blended I also add 2 tablespoons of coconut butter. Delish…probably not balanced but it’s quick for on the run.
Fried eggs with brussels sprouts!
Can’t do Instagram because I don’t have (can’t afford) a cell phone, but it’s required to unlock the bonus entries 🙁 It’s not a matter of choice, like using twitter or pinterest… it’s economics. Just wanted to express that. Thanks!
egg salad with home made mayo….
Thank you for taking the time to try my recipes and review my book, Diana!
I love having a quick lunch of canned tuna, salmon or sardines mixed with avocado and tomato, and then wrapped in lettuce.
my favorite paleo lunch is egg muffins.
Paleo Shepherd’s Pie. Such a scrumptious comfort food! I make it nearly every week! 🙂
Any thing left over from the night before is my favorite lunch!