Sheet Pan Paleo
With each New Year usually comes resolutions, but if you are anything like me, they don’t always stick. So this year instead of calling them “resolutions” we are calling them goals and having some success in reaching our “goals”. Eating healthy is something that many of us know how to do and know we should do, but life gets in they way and stopping for Pizza on the way home is lots easier than cooking a “healthy” meal. But, this year we have been doing less and less dining out and more eating at home, meal planning and of course cutting out processed foods. Now, it’s not an easy task to do by any means, but the Sheet Pan Paleo Recipe book is full of great recipes with over 200 recipes that can be cooked on a sheet pan in under 20 minutes.
Your Paleo dinner just got a whole lot easier with these simple steps you will have a healthy dinner on the table in no time! All you have to do is prep, toss, then roast, bake or broil for a certain amount of time. One of my favorite recipes that we have tried is the Peppercorn-Crusted Beef Short Ribs with Sorrel and Radishes but you do have to brine it for 24 hours so you have to plan ahead on this one!
Peppercorn-Crusted Beef Short Ribs with Sorrel and Radishes
- Peppercorn-Crusted Beef Short Ribs with Sorrel and Radishes
- SERVES: 2
- PREP TIME: 45 minutes plus 24 hours for brining
- COOK TIME: 2 hours
- 1 cup plus 2 tablespoons assorted peppercorns pink, green, white, and black, divided
- 1 tablespoon fennel seed
- 1 tablespoon coriander seed
- 1 ⁄2 cup plus 1 tablespoon coconut oil divided
- 1 ⁄2 red onion quartered
- 1 ⁄2 cup sea salt
- 2 tablespoons maple syrup
- 1 ⁄2 cup hot water
- 4 to 6 beef short ribs
- large handful fresh sorrel leaves
- small bunch radishes thinly sliced
- 1 ⁄2 cup pitted kalamata olives
- 1 lemon thinly sliced
- 2 tablespoons sherry vinegar
- 1. Heat 2 tablespoons of the peppercorns and the fennel and coriander seeds in a dry skillet over medium heat until gently toasted and aromatic, about 2 minutes. Pour them into a large glass dish.
- 2. Return the skillet to the heat and warm 1 tablespoon of the coconut oil. Cook the red onion pieces over medium-high heat until brown and caramelized, about 10 minutes. Add them to the glass dish.
- 3. Add the sea salt and maple syrup. Pour in the hot water. Stir to dissolve the salt. Add the short ribs. Pour in enough cool water to submerge the meat. Turn to coat the meat and disperse the flavors. Cover the dish and refrigerate for 24 hours (or up to 48).
- 4. Toast the remaining 1 cup of peppercorns over medium heat for 1 to 2 minutes. Add the remaining coconut oil. Simmer over low heat for 30 minutes. The aroma is breathtakingly floral. Allow the mixture to cool. Strain the peppercorns, allowing as much oil as possible to run off (save it for another use). Transfer them to a spice grinder or a mortar and pestle and pulverize until they resemble coarse sand.
- 5. Remove the short ribs from the brine. Pat dry with paper towels. Dredge the beef in the ground peppercorn mixture. Place them bone- side down on a sheet pan lined with parchment paper. Allow to rest at room temperature for up to an hour.
- 6. Preheat the oven to 375°F.
- 7. Cover the sheet pan tightly with foil. Roast for 1 1⁄2 hours. Remove the foil and roast for another 30 minutes. The meat will be tender and falling off the bone. Allow to rest on the tray for 15 minutes before slicing the meat away from the bone and cutting into two pieces.
- 8. To serve, scatter the sorrel over a serving platter. Top with the meat, followed by the radishes, olives, and lemon slices. Drizzle with sherry vinegar.
This book’s recipes combine healthy proteins, fresh veggies and savory spices that cook together, enhancing the flavors of each. You’ll enjoy a variety of hearty Paleo meals each day, including Lemon Garlic Chicken with Wilted Spinach, Spaghetti Squash with Roasted Vegetables, Slow-Roasted Salmon with Asparagus, Citrus and Herb Marinated Pork Shoulder, Bison Burgers with Bacon Mayonnaise, plus desserts, energy bars and more!
Recipes are naturally gluten- and dairy-free, and are labeled nightshade-free, vegan, and low-FODMAP, where applicable.
Whether you’re new to Paleo cooking or a seasoned veteran, “Sheet Pan Paleo” will appeal to your health goals and culinary sensibilities.
Pick up your copy of the must have book today! I promise you will be glad you did, it is quickly becoming my first choice when it is time to create our weekly menu!