Mediocre Runners

I must be on a rib thing right. After last nights success with lamb ribs, I grilled up some boneless beef short ribs.  I made regular bone-in short ribs a couple of weeks ago that were paleo-licious, so tonight I aimed for some refinement by ditching the bones.  Before grilling the ribs, I made a spice rub of approximately 2 teaspoons ground coriander, 1 tsp ground pepper, salt and 1/2 tsp green chili powder. I also squeeze some lemon on the ribs towards the end of the cooking time.  I serve these with slices of lemon and a green salad with real vinaigrette  (1 part vinegar to 2 parts oil, chopped shallots, salt and pepper, 1 tsp of Dijon mustard).

I’m a big fan of the “lesser” cuts of meats. I’ll take a skirt steak over filet mignon, or my personal favorite, hanger steak over a New York Strip.  You can also find wonderful grass-fed beef at your local farmers market or even Whole Paycheck.  And grass-fed beef is high in Omega-3 fatty acids so it is even really good for you. Our cavemen ancestors would be pround