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Thyme-Braised Short Ribs over Sesame Cucumber Noodles


Ever since carbs became illegal, and Paleo became the “new” way of eating, I am always trying alternatives to rice, pasta and breads.  This recipe is fantastic and if you are in a rush and have a slow cooker, you could buy a package of pre-made short ribs at Trader Joe’s and forgo the short ribs part of the recipe, saving a lot of time.  I found these recipes in this amazing book, Well Fed 2: More Paleo Recipes for People Who Love to Eat.  I highly recommend it.  You could also have this over my favorite, ‘cauliflower rice’.  For that recipe click here.

Sesame Cucumber Noodles


  • 4 Large cucumbers
  • 2 teaspoons of sesame seeds
  • 8 teaspoons of tahini
  • 4 teaspoons of sunflower seed butter
  • 2 teaspoons of toasted sesame oil
  • 2 teaspoons of coconut aminos
  • 1 teaspoon of rice vinegar
  • 2 tablespoons of water
  • 1/2 teaspoon of red pepper flakes
  • 3 teaspoons of minced garlic
  • 1/2 teaspoon powdered ginger
  • 2 scallions (thinly sliced green part only)


With a Julienne Peeler , turn the cucumber into noodles.  Toss noodles with salt.  Allow the noodles to seat for 30 minutes and remove the excess water. Rinse and pat dry with paper towels. (THIS STEP PREVENTS WATERY NOODLES DONT SKIP IT).

Toast the sesame noodles in a pan or use toasted sesame seeds.

In a food processor mix the tahini, sunflower seed butter, sesame oil, coconut amines, rice vinegar, water, red pepper, garlic and ginger until smooth.

Place noodles in a big bowl and mix with a wooden spoon until evenly coated.  Sprinkle with sliced scallions and toasted sesame seeds.




Thyme-Braised Short Ribs 


1/2 tablespoon coconut oil
3 – 3 1/2 pounds beef short ribs (about 5-6 ribs)
salt and ground black pepper.
1/2 medium onion, diced (about 1/2 cup)
2 medium carrots, peeled and diced (about 1/2 cup)
2 medium ribs celery, diced (about 1/2 cup)
5 cloves garlic, peeled and smashed
1 tablespoon tomato paste
1/2 cup balsamic vinegar
1/4 cup water
1 tablespoon dried thyme
5 cups beef broth
6-8 portobello mushroom caps (or use the zucchini recipe above)
1 tablespoon ghee or coconut oil, melted
garnish: fresh chives, minced

1. Sprinkle the ribs lavishly with salt and pepper. Heat a large, deep pot over medium-high. Add the coconut oil to the pot, and when it’s melted, add the ribs in a single layer and sear on all sides. You want a serious crust, so you’ll probably have to work in batches. As the ribs brown, remove them to a bowl to catch their juices.
2. Add onion, carrots, celery, and garlic to drippings in pan. (Add a little more coconut oil if you need to.) Cook the vegetables until they’re soft and beginning to brown, about 7 minutes. Add the tomato paste and fry until brown, about 3 minutes. Add balsamic vinegar, water, and thyme. Bring to a boil and cook until it’s syrupy, about 5 minutes.
3. Return the ribs to the pot and wiggle them into the vegetables. Add the broth and bring to a boil. Reduce heat to simmer and cook, partially covered, 4 hours or until the meat is fall-apart tender. Thirty minutes before the meat is finished…
4. Preheat oven to 450F. Cover a large baking sheet with parchment paper or aluminum foil. Place the portobello caps on the baking sheet, rib side up. Brush with melted fat and sprinkle gently with salt and pepper. Roast in oven 10-12 minutes, until browned and tender.
5. When the ribs are done, transfer to a plate, remove bones, and shred with two forks. Strain the cooking liquid through a sieve into another pot to remove the mushy vegetables. Bring the sauce to a boil, then simmer until reduced and thickened. Return the meat to the sauce. Remove mushroom caps from oven. Mound shredded meat on a cap, drizzle with sauce, and sprinkle with minced chives.




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