Dairy-Free Braised Beef Short Ribs
Indulge in the rich, melt-in-your-mouth tenderness of these **Dairy-Free Braised Beef Short Ribs**, a comforting dish that’s perfect for any occasion. This recipe combines the deep umami flavors of oven-braised beef with a luxurious blend of hearty vegetables, aromatic herbs, and a splash of balsamic vinegar for a tangy twist. Simmered low and slow in red wine and beef broth, each rib is infused with robust flavor and falls effortlessly off the bone. With no dairy in sight, this dish is ideal for those with dietary restrictions while still delivering a deeply satisfying and luscious meal. Serve these ribs over creamy dairy-free mashed potatoes or roasted vegetables for the ultimate cozy dinner experience. Perfect for family gatherings, special occasions, or an indulgent weeknight treat, this recipe brings the essence of restaurant-quality braised beef right to your kitchen. For a touch of refinement and warmth, you won’t want to miss this crowd-pleasing, gluten-free option!
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 2 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 tablespoons balsamic vinegar
Instructions
Preheat your oven to 325°F (165°C).
Season the beef short ribs generously with salt and black pepper on all sides.
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
Working in batches, brown the short ribs on all sides until a deep brown crust forms, about 3-4 minutes per side. Remove and set aside.
In the same pot, add chopped onion, carrots, and celery, and cook for about 5-7 minutes until the vegetables begin to soften.
Add the minced garlic and tomato paste to the pot, stirring for another 1-2 minutes until fragrant.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 3-4 minutes.
Add the beef broth, bay leaves, thyme, and balsamic vinegar. Stir to combine.
Return the short ribs to the pot, making sure they are mostly submerged in the liquid.
Bring to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven.
Braised the ribs in the oven for about 2.5 to 3 hours, or until the meat is extremely tender and falling off the bone.
Carefully remove the pot from the oven. Serve the short ribs with their sauce over mashed potatoes or your favorite side dish.
Nutrition Facts
Calories |
5315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.1 g | 367% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 18606 mg | 809% | |
| Total Carbohydrate | 278.6 g | 101% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 206.7 g | ||
| Protein | 343.1 g | 686% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 713 mg | 55% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 7587 mg | 161% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
