On the hunt for a mouth-watering meal that still packs a big protein punch? Then you’ve found it with these short ribs, which come loaded with 22g of protein per 100g serving to replenish your muscles after a particularly vigorous workout. There’s also plenty of health fats to help with recovery. And of course, it you stick with grass-fed meats, you’ll be able to reap the rewards of balanced hormones, reduced stress and anxiety, and a more efficient metabolism!
Short ribs might not necessarily be aligned with the healthiest type of meat out there. After all, they’re typically considered pretty fatty. But a decent portion of the fat is saturated, which is a healthy fat that is essential for brain function and may even be associated with a reduced risk of heart disease1. Plus, you’ll get a fair number of nutrients in a serving of short ribs, including iron, zinc, selenium and vitamin B12.
The sauce on these ribs is super tasty, and although soy (which is a key ingredient in hoisin sauce) isn’t exactly conducive to the Thermo Diet, we’ve concocted a fantastic twist on the hoisin sauce that is soy-free. Studies suggest that soy may have a negative impact on thyroid function2 because soy blocks thyroid hormone production. Not only that, but most soy produced in the U.S. is genetically modified. And as you may have already know, there’s been plenty of debate about the safety of GMOs over the recent past. To be safe, simply avoid genetically modified products like soy.
With this recipe, you’ll barely have to bite into these short ribs as the meat will be so tender that it will almost be falling off the bones. And the crispy, caramelized sauce will just put the cherry on top. With grass-fed choices and only Thermo Diet-friendly ingredients, this meal is filling, tasty, perfect for a post-workout dish, and ideal for the Thermo Diet. Get your Thermo Diet plan today!
Hoisin Short Ribs With Wasabi Mashed Potatoes
- 3 pounds short ribs (about 6 ribs)
- ¾ cup water
- ¼ cup honey
- 6 each garlic cloves
- 1 tbsp molasses
- 1 tbsp ground ginger
- 2 tbsp molasses
- 4 tbsp apple cider vinegar
- 2 cloves garlic
- 4 tsp olive oil
- 2 tsp 2 tsp hot sauce
- 1/4 tsp black pepper
- 4 tbsp water
- 4 tbsp macadamia nut butter
Wasabi Mashed Potatoes
- 2 lbs yukon gold potatoes
- 2 tbsp grass-fed butter
- ¼ cup organic whole milk
- 3 tsp wasabi powder
- salt and pepper
- Wash and pat dry ribs. Place them in a crock-pot (sprayed with cooking spray).
- In a medium bowl whisk together water, soy-free hoisin, honey, garlic cloves, molasses, and ginger until fully combined.
- Pour over the ribs and cook on LOW for 8 hours or HIGH for 4 hours.
- Remove short ribs from crockpot and place on a foil-lined baking sheet. Turn oven onto broil.
- Spoon extra sauce from crockpot onto ribs and place into the oven for a few minutes to crisp up and allow sauce to caramelize.
- Serve with Wasabi Mashed Potatoes.
- Place all ingredients in a blender and blend until smooth.
Wasabi Mashed Potatoes
- Place peeled and cut potatoes in a large pot. Fill with cold water just enough to cover the potatoes. Salt water well. Bring water to a boil and cook for about 15-20 minutes until potatoes are tender (pierce with a knife and potato will fall right off).
- While potatoes are cooking, add wasabi powder to a few tbsp of hot water and mix together. Let sit for about 5 minutes.
- When potatoes are done drain into a strainer. Add potatoes into a mixing bowl, add in butter and wasabi/water mixture and whip together.
- Slowly add in milk to the consistency of your liking. Season well with salt and pepper.