I was recently gifted 5 pounds of grass-fed beef short ribs by Teton Waters Ranch. In fact, Ethan Chutkow (yes, his name has “kow” in it), the operations guy for Teton Waters Ranch, and Devon Byrne, the recipe creator for their website, personally dropped off the ribs to my house. Quite the service!
Here are Ethan and Devon…
And here are my ribs…
Teton Waters Ranch is a burgeoning new grass-fed beef company. Their cattle live the good life near Yellowstone National Park in Idaho when it’s warm enough, and in Colorado, Wyoming, and lower altitude parts of Idaho when it’s cold. Their land is populated by native grasses, legumes, and other things cows love, and that’s all the animals ever eat. They’re committed to treating the animals humanely, which is incredibly important in my book.
They have a store of sorts in Longmont, Colorado because they actually slaughter their animals in Colorado. So if you live in the area, you can go pick up meat from them there. Why ship the animals to Colorado to have them slaughtered, you ask? Because only in Colorado could they find processing plants that were in line with their humane philosophies. If you don’t live in Colorado, you can buy their stuff online at very reasonable prices. They’ll even give you free shipping on orders over $150 – something I haven’t heard of before.
I was able to sit down with Ethan and Devon for a while at my house and chat about their business, their values, and their beef. It’s good to talk to people who have similar values as mine (and who can understand why I have a giant freezer full of meat in my dining room). Ethan got his MBA with an emphasis on sustainability, so it seems this line of work is perfect for him. They told me this beef was picked as the most delicious beef in blind tests by chefs, given a choice between several kinds of beef. But I wanted to find out for myself if it was really that delicious.
Below is the lip-smacking recipe that Devon came up with, which I only altered by using the coconut aminos and using half a white onion instead of green onions.
Slow Cooker Korean Short Ribs
It’s simple too! Just throw the ingredients into your slow cooker, and at the end of the day you’ve got a hearty meal and a kitchen smelling of irresistible Korean cuisine.
What You’ll Need:
- 6 lbs. TWR grass-fed beef short ribs (bone-in)
- 1 Asian pear
- 6 garlic cloves
- 4 green onions
- 1 in. cube of ginger
- 1 c. homemade or store-bought beef stock
- ¾ c. soy sauce or coconut aminos
- 1 tbsp. raw honey
- salt, pepper, and cilantro to taste
Make Sure You…
Have a blender and a slow cooker.
Prep Steps: Salt & pepper ribs generously, place on a lined baking sheet bone side up, and oven broil for 4-6 minutes on each side. Place short ribs in the slow cooker. Chop the pear, green onions, ginger and garlic, then purée together with soy sauce (or coconut aminos) and honey. Pour this mixture over the ribs, making sure to set aside a cup for later. Top the pot with beef stock, cover the lid, and cook low and slow for 8-10 hrs.
Serving Suggestion: When you’re ready to eat, place the ribs on a serving platter and top with remaining cup of sauce and cilantro to taste. Will feed 4-6 people.
Again, that’s the work of Teton Waters Ranch – not Paleo Plan. Thanks, Devon!
I served this dish at a potluck and everyone loved it, including me. It’s sweet, salty, tender, and beefy. Yum.
Coupon Code for You!
Luckily for you, Teton Waters Ranch is extending a promotion to you guys so you can try their beef too. The 20% discount applies to the three holiday packages they’re offering: The Sleigh Ride, The Stocking Stuffer, and The Mistletoe. You can check these deals out here.
The 20% discount is pretty significant considering these packages are priced pretty aggressively to begin with. To take advantage of the discount, just enter discount code “PALEOPLANHOLIDAY” in the discount code box that shows up when you check out.
I’m psyched these guys showed up on the grass-fed beef scene. They’re smart, excited, passionate people selling us high quality, healthy products. Pass this info on and spread the good grass-fed word!
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