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Looking for a great beef short rib recipe? 

Then try this one from Nom Nom Paleo.

It super delicious and I think you will like it...unless you don't eat meat....then I'm sorry :(



  • 4 pounds of grass fed boneless beef short ribs, trimmed and cut into 1½ inch cubes
  • ¼ cup + 1 tablespoon of Thai Green Curry Paste
  • 1 cup of Coconut Cream 
  • 4 cups of Coconut Milk
  • 3 tablespoons of Red Boat Fish Sauce
  • 1 pound carrots, peeled and cut into 1½ pieces
  • 1 large onion, cut medium
  • ¼ cup applesauce
  • 1 pound of mixed frozen veggies
  • Kosher salt
  • Freshly ground black pepper
  • Juice from one lime
  • ½ cup basil leaves, coarsely chopped
  • ½ cup mint leaves, coarsely chopped


  • I preheated the oven to 300 F, prepped and gathered my ingredients…

  • …and tossed the short ribs with salt and pepper.

  • I heated a large Dutch oven over high heat and added the coconut cream…

  • And Thai green curry paste.

  • I whisked constantly until the the liquid evaporated and the cream separated into oil and coconut solids. I continued whisking until the curry paste became very fragrant.

  • This step takes about 10 minutes. Be patient!

  • Next, I whisked in the coconut milk, fish sauce, and applesauce. I brought the liquid up to a boil and simmered for about 5 minutes to thicken the sauce.

  • I added the short ribs, onions, and carrots…

  • …and stirred to combine.

  • I increased the temperature and brought the curry to a boil. Then, I put on the lid and transferred the pot to the oven. I let the curry braise in the oven for 2 hours (or until the short ribs were nice and tender).
  • At this point, I defatted the curry and transferred everything to a storage container and placed it in the freezer. (If you aren’t freezing your stew, please let it chill in the fridge for at least a day to let the flavors meld.)

  • When I was ready to serve the stew, I took it out of the freezer…

  • …nuked it for a few minutes to defrost it and dumped it in a pot on the stove.

  • I heated stew on high until it came to a boil and then I lowered the heat and let it simmer for about 10-15 minutes.

  • I added a bag of frozen veggies to the pot and simmered the curry for an additional 10 minutes.

  • (You should definitely add a bag of frozen veggies because the carrots and onions melt into the sauce.)

  • I adjusted for seasoning and took the curry off the heat.

  • Right before serving the stew, I added the basil, mint, and lime juice.

  • Yummy! Make a big batch of this stew and keep it in the freezer so you can heat up quick, comforting grub at a moment’s notice.

*For the integrity of the recipe, I kept all the wording the same

*You can find more recipes like this at