From Jesse Cool

Once you begin cooking with meats that are not treated with artificial hormones or antibiotics, you will notice a difference in flavor. I find that organic meats have much more flavor than conventional ones.

3 pounds organic grass-fed beef short ribs
2 tablespoons garam masala
6 garlic cloves, chopped
8 shallots
2 carrots, finely chopped
2 celery ribs, finely chopped
1 cup hearty red wine (such as zinfandel)
3-4 cups vegetable or chicken broth
1 can (14½ ounces) diced tomatoes
4 sprigs fresh thyme
4 sprigs fresh Italian parsley
2 bay leaves
2 teaspoons ground cloves
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 beets, trimmed and scrubbed

Preheat the oven to 450°F.

Season the ribs with the garam masala and a pinch of salt and pepper. Place in a large roasting pan and roast for 45 minutes, or until the meat is browned.

Reduce the heat to 375°F. Add the garlic, shallots, carrots, celery, wine, 3 cups of the broth, tomatoes (with juice), thyme, parsley, bay leaves, coriander, cloves, salt, and pepper. Roast, uncovered, for 1½ hours, or until the meat is tender but not yet falling off the bone.

Cut the beets into large wedges and add to the ribs. Spoon the sauce over the beets and ribs. Add the remaining 1 cup broth if the sauce is too thick. Roast for 1 hour, or until the beets and meat are tender.

Using tongs or a slotted spoon, remove the ribs and beets to a serving platter.

Remove and discard the bay leaves and any sprigs in the sauce. Working in batches if necessary, place the sauce in a food processor or blender. Puree until smooth.

Pour the sauce over the ribs and beets.

Makes 6 servings
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See also Jesse’s The Meat of the Matter (with Organic Grass-Fed Beefsteak Recipe)
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Jesse Cool is author of Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients and many others, is owner of CoolEatz Restaurants and Catering, and lives in Menlo Park, California.
Image Credit: Beets with greens © Ron Chapple Studios | Dreamstime.com
OrganicToBe.org | OrganicToGo.com
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