* 6 (about 4 pounds) bone-in short ribs
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 3 tablespoons extra virgin olive oil
* 1/2 white onion diced
* 2 to 3 cloves garlic crushed
* 1 cup beef broth
* 2 tablespoons worcestershire sauce
* 1 sprig fresh rosemary
1 (2 - 2 and 1/2 lb.) grass fed beef inside round roast (London broil),
1 cup beef stock (preferably grass fed),
2 tablespoons brown sugar,
2 tablespoons soy sauce,
1 tablespoon balsamic vinegar,
1 tablespoon Worcestershire sauce,
2 teaspoons dried Italian seasoning,
1 tablespoon light olive oil, canola or vegetable oil,
1/2 teaspoon kosher salt,
1/2 teaspoon black pepper,
2 tablespoons unsalted butter, cut in 1/2-inch dice and kept cold.
Sweet and creamy, a delicious dessert! Using our pastured eggs means it's also loaded with vitamin A and other valuable nutrients.
This simple recipe is a filling addition to your family menu. It is packed with vegetables and oh so good! Reheats well and was enjoyed by young and old alike. The photo features Horseradish Jack cheese and pairs really well with the flavor of the soup. Break some bread and enjoy!