Tamari-Braised Short Ribs With Cilantro-Lime Gremolata
Tamari-Braised Short Ribs With Cilantro-Lime Gremolata
Prep Time
Cook Time
Total Time


For the Short Ribs:

For the Gremolata:

For the Mashed Cauliflower:

Tamari-Braised Short Ribs With Cilantro-Lime Gremolata


  1. Preheat oven to 300℉.
  2. In a Dutch oven heat oil over medium heat. Add short ribs in batches and brown well on all sides, about 20 minutes total. Pour off the fat.
  3. Transfer short ribs to a plate. Pour broth into Dutch oven and use a wooden spatula to scrape brown bits from bottom of pan. Stir in tamari, sweetener, ginger, green onions, and garlic. Return short ribs to pan. Cover and bring to a boil over high heat, then place Dutch oven in preheated oven. Cook for 2 hours.
  4. While short ribs cook, make the gremolata. In a small bowl stir together cilantro, garlic, and lime zest. Set aside.
  5. About 20 minutes before short ribs are done, make mashed cauliflower. In a large saucepan combine cauliflower, milk, garlic, and salt. Bring to a boil, then reduce heat, cover, and simmer until cauliflower is very tender, about 10 minutes. Mash or puree with a hand blender in the pan, or transfer to a food processor to puree. Stir in sour cream, butter, and pepper.
  6. Transfer short ribs to a serving platter. Strain the braising liquid, then remove fat from the top with a spoon or ladle or use a gravy separator.
  7. Serve short ribs over mashed cauliflower. Spoon over some of the braising liquid, and top with gremolata.

In the raw® products used

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