Red Meat Recipes

Braised Short Ribs

At the Boise Farmer’s Market last weekend, I picked up a variety of vegetables, fruits and some meats from local farms. One of the cuts of meat that I purchased was 2.28 lbs of grass-fed short ribs from Malheur River Meats, LLC in Vale, Oregon. At Malheur River Meats, they sell grass-fed beef, grass-fed goat, pasture-raised pigs, heritage turkeys and pasture-raised chicken and eggs. This was my first purchase from this farm, but it certainly won’t be my last!


Check out their website, here:


To prepare these (bone-in) short ribs, I first thawed them to room temperature, as I typically do with frozen meats before cooking. I used my Crock-Pot%20SCCPVL610-S Programmable Cook and Carry Oval Slow Cookercrock pot to braise the ribs with onions I also purchased at the farmer’s market, along with organic tomatoes and lots of fresh garlic (cloves and garlic scapes!)


The braising method relies on heat, time, and moisture to break down the tough connective tissue that binds together the muscle fibers (meat,) allowing traditionally tougher meats to become tender. This method of preparing meat becomes especially important when buying more affordable cuts of beef (and let’s face it… good meat is not cheap!) Here is my quick and easy recipe for Braised Short Ribs.

Thawed short ribs, bone-in (I had 2.28 lbs)
3-4 cloves of freshly-chopped garlic
1-2 garlic scapes, chopped
(If you don’t have garlic scapes, use another clove of garlic!)
2 medium onions, chopped
1 can organic tomatoes, diced (I used fire-roasted)
2 cups organic, pastured chicken stock (or bone broth)
small bunch of fresh thyme
Himalayan sea salt and black pepper, to taste
1-2 Tbsp butter

Place all chopped vegetables and spices into a Crock-Pot%20Oval Manual Portable Cooker SCCPVL600S, 6-Quart, Silvercrock pot
(I like the locking lid crock pots, like Crock-Pot%20Oval Manual Portable Cooker SCCPVL600S, 6-Quart, SilverTHIS ONE)
Add chicken stock (or bone broth)


In a frying pan, melt the 1-2 Tbsp of butter
Quickly brown each side of the short ribs, cooking on medium-high heat for a minute or two of each side


Add the short ribs to the crock pot, over the vegetables and stock
Add salt and pepper
Cover and cook on low for 5-6 hours

Remove from the crock pot and allow to cool for a few minutes before serving
Serve with onions and tomatoes from the crock pot, adding salt and pepper if needed





 (Served here with organic asparagus and white rice)

Mexican Stuffed Peppers with Mango Salsa

I’ve always liked stuffed peppers; my mom used to make them with a tomato sauce, white rice and ground beef stuffed into a green bell pepper and covered with cheese. I have always liked tacos, too. This recipe was my (successful) attempt to mix the best of both- a mexican-style stuffed pepper. Pair the stuffed pepper (with slightly spicy ground beef) with a side of sweet mango salsa and it is absolutely delicious! (Of course, I am biased…)

Ingredients for Stuffed Peppers:
1 lb grass-fed ground beef
1/2 red onion, chopped
1 small bunch chopped fresh cilantro
1-2 tsp chili powder (depending on spice preference) 
1/2 tsp cumin
2 fresh garlic cloves, chopped
3 peppers (for stuffing)
1 cup tomato salsa for topping

Ground beef cilantro onion

In a skillet or frying pan, add butter, onion, garlic, spices, cilantro and ground beef
(set peppers and salsa aside for now)
Cook over medium heat, stirring and breaking up the beef as it cooks

While beef is cooking, prepare your Mango Salsa

Ingredients for Mango Salsa:
1 cup chopped mango (can use frozen and thaw out, or cut fresh mango)
Small bunch fresh chopped cilantro
Small bunch fresh chopped dill
1/4 chopped red onion
(I also like to add tomatoes)

Mango Salsa Ingredients

Mix all ingredients together

Mango Salsa from Keirstens Kitchen

Now for the rest of the stuffed peppers…

Once the beef is done, set aside
Preheat oven to 375 F
Cut peppers in half and de-seed, as pictured below


Stuff the peppers with the cooked beef mixture
Top with salsa
Bake at 375 for approximately 15 minutes, or until peppers are desired texture (I like mine still a bit firm)

Keirstens Kitchen Stuffed Peppers

Remove from oven and allow a few minutes to cool before serving



Keirstens Kitchen Stuffed Peppers with Mango Salsa and Avocado

Suggested purchase: Glass Pyrex baking dishes! You can get a set of 3, HERE on Amazon for $20.00 (at time of post) and they even have lids. You can bake in these, then cover and refrigerate. Easy to hold leftovers and oven and dishwasher safe! 

Grass Fed Beef Shank with Rice and Basil

It’s that time of year- I want to cook everything in a crock pot! I made this recipe a few days ago (it only took me about 5 minutes of prep time!) At about 8:00pm, I put 4 large grass-fed beef shanks into my stoneware crock pot with just enough spring water to cover them, turned to low heat. The next morning, at about 7:00am, I just moved them around with a fork and turned it to warm. Come lunch time, they were falling off the bone and I had a crock pot full of bone broth, gelatin, bone marrow and a deliciously tender meat!

Here is the crock pot similar to the one that I use at home (affiliate link): Oval Manual Slow Cooker, 4 Quart Stoneware

4 large grass-fed beef shanks
spring water (just enough to cover the shanks)
Sea salt (to taste)
2 cups cooked rice (I prefer organic Jasmine rice)
Small handful of fresh basil, chopped
Hot sauce (I prefer Frank’s)


Place beef shanks in crock pot
Add water, just enough to barely cover the shanks
Cover and turn to low
(If you have a timer, you can set it for about 10-12 hours)

Scoop rice into your bowl
Top with chopped basil

Add beef and broth, as desired
Add sea salt, as desired

Top with hot sauce


Be sure to remove the marrow from the center of the bones in the crock pot and add to your bowl!  It’s easy- just scoop out with a spoon, or gently tap the bone against the edge of the crock pot and it will likely just slide out.



Bacon, Burger and Eggs

Bacon, burgers and eggs, all in one pan! Sometimes I just don’t feel like doing the dishes… so I have learned to either wait until my boyfriend gets home to do them (hey, I cook, he cleans, right?) or I cook it all in one pan. This one was easy and delicious! And a quick clean-up! You’ll need a big pan…

6 strips of bacon
1 lb ground beef made into burgers
2 eggs
1/2 onion, cut
1 avocado
herbs/spices you prefer (I used everything in my refrigerator at the time, basically- sage, cilantro, parsley)

Cook the bacon and onions over medium heat for a couple of minutes before adding the burgers to the pan (no need to add oil or butter, but you can if you prefer)


Flip the burgers once cooked to desired wellness, continue to cook for a couple of minutes before adding anything else to the pan

Push the bacon and burgers to one side, leaving some fat in the other half of the pan

Crack the eggs and cook in the bacon/burger fat, adding any spices to the entire pan

Cover and let cook for a minute or two


Remove from the pan

Add avocado to your plate


*Pictured: added hot sauce


Eat and enjoy!

FastPaleo’s Top 100 of 2012!

1255.FP_Cookbook_Ads_Wide_Skyscraper_featuring_v1Keirsten’s Kitchen was featured in Fast Paleo’s Top 100 of 2012! In this eBook, you will find the top 100 recipes posted on, with contributions from some of the most popular Paleo/Primal websites, including the following:

Things My Belly Likes
GROKette’s Primal Musings
The Domestic Man
What I Gather
The Unrefined Kitchen
Carmen Eat Joy
Kate’s Healthy Cupboard
Sex Food & Kettlebells
Betty Rawker
Cavegirl Cuisine

…And much more!

fast paleo

Keirsten’s Kitchen in FastPaleo’s Top 100 of 2012!

Recipes include:

Stews, soups, breakfast recipes, crock pot recipes, chicken, seafood, beef, pork, desserts, salads, vegetable dishes and more!

Purchase of this eBook includes 4 FREE eBooks!

Fast Paleo’s Top 10 Muffin Recipes of 2012
Fast Paleo’s Top 10 Cookie Recipes of 2012
Fast Paleo’s Top 10 Smoothie and Beverage Recipes of 2012
Fast Paleo’s Top 10 Ice Cream Recipes of 2012

JG-FP-TR3-2-1 Top10Cookies-2012 Top10Drinks-2012 Top10IceCreams-2012

That is 140 TOP recipes from Fast Paleo for $14.97!

Here is what some Paleo/Primal folks are saying about the book:

“The most important thing when implementing any nutrition strategy is sustainability. When we feel deprived of our favorite foods we are tempted to go back to our old unhealthy ways of eating. This is why I love FastPaleo. With a 2,500 collaborative recipe database, which mind you is growing daily, anyone who wants to make healthy eating a permanent lifestyle change, has all the tools necessary. There is no shortage of culinary creativity and with the right combination of healthy ingredients, it is possible to still eat your favorite foods, like pizza, enchiladas, wings, pancakes, even sweets and treats, like cookies and cake, without guilt. FastPaleo Top 100 along with the four mini e-cookbooks is the fast track to the best recipes found on FastPaleo. It is a must have, whether you are an e-book junkie, a real food junkie or just starting on this real food journey.”
Vanessa Romero; Healthy Living How To 

“Many thanks to James and Ute for compiling such a great list of quick and awesome recipes. I am grateful to have been included in their selections with Big Tim’s GROK Pot Pulled Pork recipe. There are so many awesome recipes on to pick just 100 had to be a daunting task. To have a book such as this where it is user created, makes it unique and always creative. We are always looking for ways to come up with new dishes, and to have so many wonderful Paleo people living a healthy lifestyle show off their creations is just a pleasure to see how people can take simple ingredients and create wonderful and surely flavorful dishes. Thanks again for including me, and continued successes to you and your wonderful book and site!”  –“Big” Tim Swart; Big Tim’s Primal Journey

“This ebook truly incorporates the greatness of 2012!  Fast Paleo’s contributors never cease to amaze me with their talent and sheer devotion to healthy living.  This compilation is no exception — whether you’re looking for support or just love beautiful pictures of food — this is a must-have companion.”
Jennifer; The Paleo Prize 

“Fast Paleo’s Top 100 of 2012 has the widest variety of recipes all in one place! The recipes come from all different Paleo/Primal cooks, all with different strengths, styles and Paleo philosophies. This collection is prefect for any Paleo-goer, from the beginner to the avid Paleo enthusiast!” 
Keirsten Alana; Keirsten’s Kitchen 

Click HERE to get your copy!


Pesto Chili

1 lb grass-fed ground beef (or bison, venison, etc.)
1 large bunch fresh organic basil
1 green, orange, red or yellow bell pepper, sliced
1- 1 1/2 cups organic diced tomatoes
1- 1 1/2 cups organic tomato sauce
1-2 Tbsp chopped green chillies
5-6 fresh garlic cloves
1/2 onion, chopped
1/2 cup chopped fresh organic cilantro

Optional toppings: raw cheddar, avocado, cilantro

raw cheese, avocado and cilantro

Cook the ground beef over medium heat
While it is cooking, add the chopped onion and bell pepper
Continue to stir

In a blender- blend the basil, garlic, diced tomatoes and chillies
Add this to the beef mixture
Add the tomato sauce
Continue to stir, reduce to low heat and cover

Pesto Chili on Stove

Continue to cook on low heat until all vegetables are at desired texture


Serve with your favorite toppings

Keirstens Kitchen Pesto Chili done


Keirstens kitchen pesto chili done close up

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