Short Ribs and Bacon Relish

Here’s a little green for your St. Patrick’s Day! This is NOT a traditional Irish dish. I made it up…like, an hour ago. It’s pretty tasty and it includes bacon.

Don’t pinch me!

Seared Short Ribs with Bacon Relish

3 Grass-fed boneless short ribs
1/2 white onion, diced
1 Tbsp. bacon fat
1/2 tsp. cayenne
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
2 thick slices of cooked bacon
1 bunch of kale, de-stemmed and chopped
1 small zucchini, chopped into 1 inch sticks

  1. In a cast iron skillet, heat the bacon fat.
  2. In a bowl, mix onions with spices
  3. Place short ribs in the hot skillet turning once. Add onions on top.
  4. Lower the heat and cover.
  5. In a large skillet, add some water or coconut oil to cook greens
  6. Add kale and zucchini pieces, cook until wilted.
  7. Remove short ribs from the pan and let them rest on a cutting board for a bit.
  8. In the cast iron, add the bacon pieces and heat for 2-3 mins on high.
  9. On a place make a bed of the cooked green mixture. Slice the short ribs and place them on the bed.
  10. Top with the bacon/onion relish.

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