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Chef Shawn's Pulled Barbecue Beef

Chef Shawn's Pulled Barbecue Beef

The weather is cooling down here in Massachusetts, and we're starting to think of cozy, cooked-all-day foods! Few things make a chilly Fall day better than a bubbling roasting pot in the oven, mostly because you get to enjoy the delicious aroma all day long! This week, Chef Shawn of Canyon Ranch brings us a recipe for the perfect Fall meal: pulled barbecue beef! We'll have this in our weekly rotation for the rest of the season...


  • 2/3 cup of diced yellow onion
  • 3 minced garlic cloves
  • 2 bay leaves
  • 1/4 teaspoon of black pepper
  • 2 1/2 cups of water
  • 1/2 cup of Fire Cider
  • 2 tbsp of liquid smoke
  • 1 1/2 tsp of sea salt
  • 2 pounds of beef short ribs


    1. Preheat oven to 300°
      1. Place all ingredients in a roasting pan and cover. Bake for 2-4 hours or until beef pulls away from the bone.
      2. Once tender, pull meat away from the bone and shred.
      3. Enjoy!


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